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Penny's Deviled Eggs




Source of Recipe


Penny


List of Ingredients




Deviled Eggs from Penny


1 dozen large eggs
1/2 cup fat free cottage cheese
3 tablespoons low fat mayonnaise
2 tablespoons sweet pickle relish
1/2 teaspoon dry mustard
dash of paprika for garnish



Recipe




Place the eggs in a large saucepan with enough cold water to cover by 1 inch.

Bring to a simmer, do not boil.

Cook 10 minutes; start the timer as soon as the water bubbles.

Drain and set the pan under cold running water for 2 minutes.
Peel the eggs and slice them in half lengthwise.

With a small spoon, carefully remove the yolks, reserving 6 yolks for another use.

In a blender, puree the cottage cheese until smooth; set aside.

In a medium bowl, mix the remaining 6 egg yolks with the cottage cheese mixture, mayonnaise, relish and mustard; spoon the mixture back into the hollowed-out egg whites.

Arrange the eggs on a platter and sprinkle with paprika.

Serves 12.