EatingWell Deviled Eggs

Preparation

1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

Tips

To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Per serving: 34 calories; 2 g fat (1 g saturated fat, 1 g mono unsaturated fat); 71 mg cholesterol; 1 g carbohydrates; 3 g protein; 0 g fiber; 85 mg sodium; 31 mg potassium

Exchanges: 1/2 medium-fat meat

Contributed by: EatingWell.com

Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese – keeping the filling velvety and rich while reducing some of the fat. No one will know the difference.