Healthy Deviled Eggs Recipe with Cottage Cheese & Ranch

INGREDIENTS

6 eggs 1/4 cup low-fat (1%) cottage cheese 3 tablespoons prepared fat-free ranch dressing 2 teaspoons Dijon mustard 2 tablespoons minced fresh chives or dill 1 tablespoon diced well-drained pimiento or roasted red pepper

PREPARATION:

1. Place eggs in medium saucepan; add enough water to cover. Bring to a boil over medium heat. Remove from heat; cover. Let stand 15 minutes. Drain. Add cold water to eggs in saucepan; let stand until eggs are cool. Drain and peel.
2. Slice eggs lengthwise in half. Remove yolks, reserving 3 yolk halves. Discard remaining yolks or reserve for another use. Place egg whites, cut sides up, on serving plate; cover with plastic wrap. Refrigerate while preparing filling.
3. Combine cottage cheese, dressing, mustard and reserved yolk halves in food processor; process until smooth. (Or, place in small bowl and mash with fork until well blended.) Transfer cheese mixture to small bowl; stir in chives and pimiento. Spoon into egg whites. Cover and chill at least 1 hour.

This recipe appears in: Christmas NUTRITIONAL INFORMATION: Serving Size: 1 filled egg half (without garnish) Calories from Fat 26 % Protein 3 g Fiber 1 g Carbohydrate 1 g Calories 24 Cholesterol 27 mg Sodium 96 mg Saturated Fat <1 g Total Fat 1 g DIETARY EXCHANGE: Meat 0 0 1/2