Healthy Deviled 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
- 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.
- 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.
- 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