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.
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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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 31 (63%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 106.1mg||33 %|
|Sodium 64.6mg||2 %|
|Potassium 37.1mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.8g|
|Protein 3.4g||5 %|
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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: 49
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