1. Place the eggs in a large saucepan with enough cold water to cover by 1 inch. Bring to a simmer (do not boil!) and cook 10 minutes (start the timer as soon as the water bubbles). Drain and set the pan under cold running water for 2 minutes. Peel the eggs and slice them in half lengthwise. With a small spoon, carefully remove the yolks, reserving 6 yolks for another use.
2. In a blender, puree the cottage cheese until smooth; set aside.
3. In a medium bowl, mix the remaining 6 egg yolks with the cottage cheese mixture, mayonnaise, relish, and mustard; spoon the mixture back into the hollowed-out egg whites. Arrange the eggs on a platter and sprinkle with paprika.
Nutritional Info (Per serving):
Calories: 69, Saturated Fat: 1g, Sodium: 258mg, Dietary Fiber: 1g, Total Fat: 6g, Carbs: 19g, Sugars: 0g, Cholesterol: 0mg, Protein: 4g
Exchanges: Starch: 1.5, Fat: 1
Carb Choices: 1.5
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 125 (62%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 534.7mg||165 %|
|Sodium 239.9mg||8 %|
|Potassium 179mg||5 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.6g|
|Protein 17.1g||24 %|
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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: 200
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