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Angelic Deviled Eggs

6 eggs 
1/4 cup low-fat (1%) cottage cheese 
3 tablespoons prepared fat-free ranch dressing 
2 teaspoons Dijon mustard 
2 tablespoons minced fresh chives or dill 
1 tablespoon diced well-drained pimiento or roasted red pepper 

Place eggs in medium saucepan; add enough water to cover
Bring to a boil over medium heat. Remove from heat; cover
Let stand 15 minutes. Drain
Add cold water to eggs in saucepan; let stand until eggs are cool. Drain
Remove shells from eggs; discard shells
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 mini 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. Garnish, if desired

Food exchange 1/2 meat
(1 filled egg half (without garnish)) 
Calories 24 Calories from Fat 26 % Total Fat 1 g Saturated Fat <1 g 
Cholesterol 27 mg Carbohydrate 1 g Fiber 1 g Protein 3 g Sodium 96 mg

Courtesy Diabetic Cooking

Serves 12