Friday, March 16, 2012
What's Cooking: Not So Evil Deviled Eggs
I used yogurt instead of cottage cheese. I also didn't have any pickle relish so I chopped up a small sweet pickle.
- 12 eggs
- 1/2 cup cottage cheese (or you could use plain greek yogurt)
- 2 tablespoon sweet pickle relish
- 1/2 teaspoon mustard (you could also use dijon)
- 3 tablespoon light Miracle Whip (or light mayonnaise)
- Salt, Pepper, and Splenda (or stevia) to taste
*Optional: Paprika (adds the pretty ‘red spice’ to the eggs), or chopped parsley (for green color)
*Variations: Add finely chopped chives, red pepper, or celery for a healthy crunch
1. Place your eggs into a saucepan. Add enough cool water to cover the eggs by at least 3 inches. Put the pot on a burner and set the temperature at high. When the water boils, lower the temp to med-high, and let the egg be in boiling water for 10 minutes. Turn off burner. Let eggs sit in hot water for 2 minutes.
2. After the eggs have sat in the hot water for 2 minutes, using tongs, carefully place the eggs one at a time into a bowl filled with ice water (or run the eggs under cold water continuously for about 2 minutes).
3. Peel the eggs and slice them in half lengthwise. With a small spoon, carefully remove the yolks, reserving 6 yolks for another use.
4. In a blender, puree the cottage cheese until smooth. (If you are using yogurt, skip this step!)
5. In a medium bowl, mix the remaining 6 egg yolks with the cottage cheese mixture, Miracle Whip, relish, mustard, and seasonings to taste.
6. Spoon the mixture into the hollowed-out egg whites. Arrange the eggs on a platter and sprinkle with paprika.
7. Serve at room temperature or chilled. Refrigerate leftovers.