Deviled eggs are a picnic and potluck favorite, but traditional versions aren’t the healthiest choice. This recipe from Eating Well lightens up the classic by subbing in nonfat cottage cheese for some of the mayo required. Plus, this article gives step-by-step information for making perfect deviled eggs, if you want a refresher on hard-boiling and perfect peeling.
Ingredients
12 large hard-boiled eggs (see Tip), peeled
1/3 cup nonfat cottage cheese
1/4 cup low-fat mayonnaise
3 tablespoons minced fresh chives or scallion greens
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
1/8 teaspoon salt
Paprika for garnish
Instructions
1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks.
2. 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.
3. Spoon about 2 teaspoons yolk mixture into each egg white half.
4. Sprinkle with paprika, if desired.
Notes:
1. Can be made ahead: cover and refrigerate for up to 1 day.
2. To hard-boil eggs: 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. See this step-by-step tutorial!
Makes 24 servings (half an egg each).
Nutrition info per half egg: Calories 34 | Fat 2g | Protein 3g | Carbs 1g
Nutritional information is provided by Eating Well.
What’s your favorite way to enjoy hard-boiled eggs? Tell us in the comments below!
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