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*
hard boiled eggs
paprika for garnish

How to Make No-Yolk Deviled Eggs


  • 1Spoon 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.
  • 2place cottage cheese "curds" and next 4 ingredients in a food processor and process until smooth.
  • 3Peel eggs, cut in half and set yolks aside for another use or discard.
  • 4Spoon or pipe cottage cheese mixture into egg halfs, distributing evenly until all is used up.
  • 5place filled eggs on a platter and sprinkle with paprika.
  • 6Calories : 17
    Fat 0.1 g
    carbs : 0.9 g
    cholesterol : 0
    Sodium : 83 mg

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About No-Yolk Deviled Eggs