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.
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
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 6|
|Calories from Fat: 93 (56%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 423.9mg||130 %|
|Sodium 291.8mg||10 %|
|Potassium 162.9mg||4 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4g|
|Protein 14g||20 %|
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Calories per serving: 165
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