12 hard-cooked eggs
6 of the egg yolks
1/2 cup low fat or fat free cottage cheese
2 tablespoons dried parsley
4 minced green onion stalks
2 teaspoons Dijon mustard
1 1/2 teaspoons apple cider vinegar
salt & pepper - to taste
Paprika
Directions:
1. Puree cottage cheese in blender. Cut peeled eggs in half length wise and place 6 yolks in a mixing bowl, set the whites aside. Mash the 6 of the yolks with the back of a fork and add cottage cheese, parsley, green onion, dijon, apple cider vinegar, salt and pepper.
2. Spoon or pipe the filling back into egg white and sprinkle with paprika.
3. Cover and refrigerate at least one hour before serving.
All the recipes here on deviledegg.org could be made low fat by substituting the mayonnaise for low fat or fat free cottage cheese that has been pureed in the blender. Use 1/2 a cup pureed cottage cheese and 6 egg yolks for 12 eggs and 1/4 cup cottage cheese and 3 egg yolks for 6 egg recipes. Go ahead and experiment!
