Healthy Deviled Eggs


 6 eggs

¼ cup of low fat cottage cheese

3 tbsp fat free ranch dressing

2 tsp Dijon mustard

2 tbsp minced fresh chives or dill
(you can cheat and use prepared)

1 tbsp diced well drained pimiento
or roasted red pepper


  1. Boil the six eggs in a saucepan. 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.
  2. 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. 
  3. 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.

A lovely tasty healthy snack that you can take to work and eat at your desk.

K’cals per filled half egg 24; Protein 3g: Carbohydrate 1g: Fat 1g