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


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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