Hard boil six eggs. Peel eggs and rinse to remove traces of shell. Rinse and pat dry. Slice each egg longitudinally. Gently scoop out yolks and discard or save for other use. Place eight halves (from 4 eggs) on a platter.

In small mixing bowl of food processor, place remaining four halves of egg white (from remaining two eggs), cottage cheese, pickle relish, chopped celery and scallion, and turmeric. Add salt and pepper to taste. Pulse mix to desired consistency.

Place heaping spoon of mixture into each egg half on platter and decorate with slice of olive and sprinkle with paprika. Chill before serving.

Each serving (2 halves) contains an estimated:

Cals: 70, FatCals: 3, TotFat: 0g

SatFat: 0g, PolyFat: 0g, MonoFat: 0g

Chol: 0mg, Na: 313mg, K: 203mg

TotCarbs: 5g, Fiber: 1g, Sugars: 1g

NetCarbs: 4g, Protein: 12g