These deviled eggs are absolutely divine! Since most of the fat-laden yolks areremoved 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.

Directions:

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.Remove shells from eggs; discard shells.

2. Slice eggs lengthwise in half.Remove yolks, reserving 3 yolk halves. Discard remaining yolks or reserve foranother use. Place egg whites, cut sides up, on serving plate; cover withplastic wrap. Refrigerate while preparing filling.

3. Combine cottagecheese, dressing, mustard, pickles and reserved yolk halves in mini foodprocessor; process until smooth. (Or, place in small bowl and mash with forkuntil well blended.) Transfer cheese mixture to small bowl; stir in chives andpimiento. Spoon into egg whites. Cover and chill at least 1 hour. Garnish, ifdesired.

4. sprinkle with paprika before serving

Recipe By: George Ross