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
We made these with no extra fat or egg yolks. The flavor is less intense than the high fat version but still quite nice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (395g)|
|Recipe Makes: 4|
|Calories from Fat: 340 (61%)|
|Amt Per Serving||% DV|
|Total Fat 37.8g||50 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 1587.3mg||488 %|
|Sodium 612.4mg||21 %|
|Potassium 536.2mg||14 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4.9g|
|Protein 48.6g||69 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 555
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