no-yolk deviled eggs

Name: No-Yolk Deviled Eggs
Prep time: 30 min
Yield: 12
Ingredients: 3/4 cup(s) 1% lowfat cottage cheese; 1 tablespoon(s) sweet pickle relish; 2 teaspoon(s) prepared mustard; 1/2 teaspoon(s) low sodium worcestershire sauce; 1/8 teaspoon(s) garlic powder; - splenda, to taste *opt*; 6 - hard boiled eggs; - paprika for garnish

(1 RATING)

72 Pinches 1 Photo

gaynel mohler

junction city, OH

Updated on Apr 25, 2012

This recipe Is great for people who are watching their cholesterol (like myself) I love popping a deviled egg in my mouth at a potluck or BBQ. I hope you try this so you don't feel deprived of a summertime staple.

Rate

prep time 30 Min

cook time

method ---

yield 12 serving(s)

Ingredients

3/4 cup 1% lowfat cottage cheese
1 tablespoon sweet pickle relish
2 teaspoons prepared mustard
1/2 teaspoon low sodium worcestershire sauce
1/8 teaspoon garlic powder
- splenda, to taste *opt*
6 - hard boiled eggs
- paprika for garnish

How To Make no-yolk deviled eggs

Step 1

Spoon cottage cheese onto several layers of paper towels. spread to 1/2" thickness. Cover with additional paper towels. Let stand 5 minutes. Scrape cottage cheese from paper towels using a rubber spatula.

Step 2

place cottage cheese "curds" and next 4 ingredients in a food processor and process until smooth.
Step 3

Peel eggs, cut in half and set yolks aside for another use or discard.
Step 4

Spoon or pipe cottage cheese mixture into egg halfs, distributing evenly until all is used up.
Step 5

place filled eggs on a platter and sprinkle with paprika.
Step 6

Calories : 17 Fat 0.1 g carbs : 0.9 g cholesterol : 0 Sodium : 83 mg
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