Not-So-Devilish Deviled Eggs

Name: Not-So-Devilish Deviled Eggs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings
Cuisine: american
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

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Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 8 servings

Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 8 servings

Ingredients

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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.

Dining with the Duchess: Making Everyday Meals a Special Occasion by Sarah The Duchess of York Ferguson