Ready in 20 minutes
Deviled eggs are a perennial potluck favorite. Popular as these two-bite appetizers are, they�re not typically healthy. Classic deviled-egg recipes are loaded with fat and calories. This healthier version of deviled eggs has about two-thirds of the calories of a classic recipe, half the total fat and about 25% less cholesterol and sodium. It 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.
"Just like my usual recipe, but healthier, and no one noticed a difference in flavor"- Hot9pepper
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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.
Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
To hard-boil eggs: Use a good commerical egg hard boiler or 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.
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