Angelic Deviled Eggs
These deviled eggs are absolutely divine! Since most of the fat-laden yolks are removed 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.
Making cookies this holiday season? Check out these tips for making Christmas cookies.
Makes 12 servings
|1/4||cup low-fat (1%) cottage cheese|
|3||tablespoons prepared fat-free ranch dressing|
|2||teaspoons Dijon mustard|
|2||tablespoons minced fresh chives or dill|
|1||tablespoon diced well-drained pimiento or roasted red pepper|
- 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 and peel.
- Slice eggs lengthwise in half. Remove yolks, reserving 3 yolk halves. Discard remaining yolks or reserve for another use. Place egg whites, cut sides up, on serving plate; cover with plastic wrap. Refrigerate while preparing filling.
- Combine cottage cheese, dressing, mustard and reserved yolk halves in food processor; process until smooth. (Or, place in small bowl and mash with fork until well blended.) Transfer cheese mixture to small bowl; stir in chives and pimiento. Spoon into egg whites. Cover and chill at least 1 hour.
|Serving Size:||1 filled egg half (without garnish)|
|Calories from Fat||26 %|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Meat||0 0 1/2|
Check out more recipes for Christmas