Recipe courtesy of Sarah Ferguson

Not-So-Devilish Deviled Eggs

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


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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Classic Deviled Eggs

Deviled Eggs

Perfect Poached Eggs


Hard Boiled Eggs

Deviled Eggs

The Perfect Boiled Eggs

Perfect Scrambled Eggs