Cottage Cheese Deviled Eggs
These cottage cheese deviled eggs offer a creamy, protein-rich filling made with low-fat cottage cheese, Dijon mustard, and seasoned egg yolks. A light dusting of smoked paprika provides a subtle smoky finish and an attractive touch of color.
Pin it to remember it!
Print Recipe
Ingredients
- 1 tablespoon Dijon mustard
- Smoked paprika as needed for garnishing
- 6 large eggs
- 1/2 cup low-fat cottage cheese
- 1/4 teaspoon fine sea salt
- 1 teaspoon baking soda for the cooking water
- 1/4 teaspoon freshly ground black pepper
Instructions
- Arrange the eggs in a deep saucepan and pour in enough water to cover them by approximately 1 inch. Stir 1 teaspoon of baking soda into the water.
- Bring the water to a full rolling boil. Allow the eggs to boil for 1 minute, then remove the saucepan from the heat. Cover with a lid and leave the eggs undisturbed in the hot water for 12 minutes.
- At the end of the 12-minute resting period, immediately move the eggs into a bowl of ice water. Ensure they are completely submerged so they cool rapidly and evenly.
- Leave the eggs in the ice bath until thoroughly cooled. Keep them chilled until ready for preparation.
- Peel the cooled eggs carefully, then slice each one lengthwise into two equal halves. Gently lift out the yolks and place them in a mixing bowl.
- Add the low-fat cottage cheese, Dijon mustard, sea salt, and black pepper to the yolks. Mash and blend the ingredients thoroughly until the filling becomes smooth and evenly combined.
- Divide the prepared yolk and cottage cheese mixture among the hollow centers of the egg white halves, spooning the filling neatly into each one.
- Finish each deviled egg with a light sprinkling of smoked paprika for mild smoky flavor and added color.
- Serve the cottage cheese deviled eggs immediately, or cover them securely and refrigerate until needed.
Notes
For optimal flavor and freshness, enjoy the prepared deviled eggs within 24 hours. Keep them refrigerated when they are not being served.