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Angelic Deviled Eggs
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Angelic Deviled Eggs
Yield: Makes 12 servings
These deviled eggs are absolutely divine! Since most of the fat-laden yolks are removed and replaced with a melt-in-your-mouth filling of cottage cheese and Dijon mustard, you can still enjoy each luscious bite without all the guilt.
Ingredients:
6
eggs
1/4
cup low-fat (1%) cottage cheese
3
tablespoons prepared fat-free ranch dressing
2
teaspoons Dijon mustard
2
tablespoons minced fresh chives or dill
1
tablespoon diced well-drained pimiento or roasted red pepper
Preparation:
1.
Place eggs in medium saucepan; add enough water to cover. Bring to a boil over medium heat. Remove from heat; cover. Let stand 15 minutes. Drain. Add cold water to eggs in saucepan; let stand until eggs are cool. Drain and peel.
2.
Slice eggs lengthwise in half. Remove yolks, reserving 3 yolk halves. Discard remaining yolks or reserve for another use. Place egg whites, cut sides up, on serving plate; cover with plastic wrap. Refrigerate while preparing filling.
3.
Combine cottage cheese, dressing, mustard and reserved yolk halves in food processor; process until smooth. (Or, place in small bowl and mash with fork until well blended.) Transfer cheese mixture to small bowl; stir in chives and pimiento. Spoon into egg whites. Cover and chill at least 1 hour.
Nutritional Information:
| Serving Size: 1 filled egg half (without garnish) | |
| Sodium | 96 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 1 g |
| Cholesterol | 27 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 26 % |
| Calories | 24 |
Dietary Exchange:
| Meat | 1/2 |
This recipe appears in: Christmas
