Easy Cottage Cheese Deviled Eggs
Easy Cottage Cheese Deviled Eggs Makes 1 dozen deviled egg halves
Ingredients
- 6 Hard Boiled eggs
- ½ c Lowfat cottage cheese, I use Organic Valley or Good brand
- 1 tablespoon Dijon mustard
- ¼ teaspoon each sea salt and ground black pepper
- Smoked paprika for garnish
Instructions
- Set eggs in a high sided sauce pan, fill with water to an inch over the eggs. Add 1 teaspoon baking soda. Bring to a boil, let boil for one minute. Remove from heat, cover and let sit 12 minutes. Immediately remove eggs and place in an bowl of ice water and make sure the eggs are fully submerged. Let cool completely. Keep chilled until ready to use. You could also bring the water to a boil, gently lower the eggs into the boiling water, bring back to a boil and boil for 8 minutes then transfer to an ice bath to cool completely.
- Carefully remove the egg shells, cut eggs in half and remove yolks to a bowl. Add the cottage cheese, Dijon, salt and pepper to taste and mash.
- Scoop mixture back into the eggs and sprinkle a little smoked paprika on top. Serve immediately or keep covered in refrigerator and serve within 24 hours.
Notes
Make sure the eggs you use aren’t the freshest, not rotten, but not fresh out of the hen either. Fresh eggs tend to not separate from the shells as well as older eggs do.