No-Yolk Deviled Eggs

gaynel mohler


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.


★★★★★ 1 vote

30 Min


  • 3/4 c
    1% lowfat cottage cheese
  • 1 Tbsp
    sweet pickle relish
  • 2 tsp
    prepared mustard
  • 1/2 tsp
    low sodium worcestershire sauce
  • 1/8 tsp
    garlic powder
  • ·
    splenda, to taste *opt*
  • 6
    hard boiled eggs
  • ·
    paprika for garnish

How to Make No-Yolk Deviled Eggs


  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.
  2. place cottage cheese "curds" and next 4 ingredients in a food processor and process until smooth.
  3. Peel eggs, cut in half and set yolks aside for another use or discard.
  4. Spoon or pipe cottage cheese mixture into egg halfs, distributing evenly until all is used up.
  5. place filled eggs on a platter and sprinkle with paprika.
  6. Calories : 17
    Fat 0.1 g
    carbs : 0.9 g
    cholesterol : 0
    Sodium : 83 mg

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