Recipe courtesy of Sarah Ferguson

Not-So-Devilish Deviled Eggs

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 8 servings
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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


  1. 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.
  2. 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.

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