Eating Healthy with Autumn Bollinger

Autumn Bollinger teaches us how to make Well Deviled Eggs.

 

Eating Well Deviled Eggs (recipe provided by EatingWell.com)

 

Ingredients

  • 12 large hard-boiled eggs (see Tip), peeled
  • 1/3 cup nonfat cottage cheese
  • 1/4 cup low-fat mayonnaise
  • 3 tablespoons minced fresh chives or scallion greens
  • 1 tablespoon sweet pickle relish or 1 tablespoon finely chopped Granny Smith Apples
  • 2 teaspoons yellow mustard
  • 1/8 teaspoon salt
  • Paprika for garnish

 

Preparation

  1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
  2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Nutrition

Per serving: 34 calories; 2 g fat (1 g sat, 1 g mono); 71 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 3 g protein; 0 g fiber; 85 mg sodium; 31 mg potassium.

 

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