Ingredients

8 hard-cooked eggs, peeled and halved lengthwise
1/2 cup reduced-calorie mayonnaise
1/4 cup low-fat (1 percent) creamy cottage cheese, drained
1 tablespoon curry powder
1 tablespoon Dijon mustard
Dash hot pepper sauce
Paprika, for sprinkling
Parsley sprigs, for garnish

Directions

Place 4 of the egg yolks in a food processor or
blender (discard the other 4) with the mayonnaise, cottage cheese, curry, mustard and pepper sauce. Process
until smooth.
Spoon the filling into a pastry bag with star tip. Pipe the filling into the egg whites, then sprinkle with
the paprika. Garnish with the parsley. Refrigerate, covered, until ready to serve.