Cottage Cheese Deviled Eggs

Cottage Cheese Deviled Eggs

Cottage Cheese Deviled Eggs

Yields: 6 halves

What you need


Place eggs in a pot and fill it with cold water, covering at least an inch above the eggs. Bring the water to a boil before covering the pot with a lid and turning the heat off. Cook for 9 to 12 minutes. Place in an ice bath for 15 minutes to stop the cooking process. 

When cool enough to handle, peel and halve the eggs lengthwise.

Remove the yolks and place them in a bowl. Add cottage cheese, capers, mustard, paprika, salt, and pepper. Mash together until combined.

Spoon the mixture (about 2 teaspoons) into each egg white half.

Sprinkle with paprika. Serve immediately or keep covered in the fridge until ready to serve.