Deviled Eggs
Cottage cheese deviled eggs are a delicious and wholesome twist on the classic party favorite. Using cottage cheese instead of mayonnaise not only adds a tangy and creamy texture to the filling but also boosts the protein content and reduces the calorie count. So, gather your ingredients, boil your eggs, and get ready to impress your guests!
Cottage Cheese Deviled Eggs
Yields: 6 halves
What you need
- 3 eggs or Wilcox Free Range Hard-Boiled Eggs
- 2 tbsp. Alpenrose cottage cheese
- 1 tbsp. capers
- 1 tsp. grainy mustard
- 3 big pinches of smoked paprika
- 1 pinch of salt
- 1 pinch of ground pepper
Instructions
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.
Game Day Upgrade: Cut single stalks of chives into one long and three short pieces. Arrange them on top of the egg yolk filling to look like the stitches on a football!
