Angelic Deviled Eggs Recipe

Angelic Deviled Eggs RecipePhoto by: dLife® Angelic Deviled Eggs Recipe Rating 0

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Cottage cheese, ranch dressing, and mustard liven up this delicious appetizer. Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Angelic Deviled Eggs Recipe
  • Prep: 1 hr. Cook: 15 min
  • Yield: 4 Servings
    •
60 15 75

Ingredients

  • 6 large eggs
  • 4 cup cold water, divided
  • 1/4 cup cottage cheese
  • 3 tablespoons ranch salad dressing
  • 2 teaspoons dijon mustard
  • 2 tablespoons minced fresh chives or dill
  • 1 tablespoon diced roasted red or pimento peppers

Directions

  • Place eggs in medium saucepan. Add water until eggs are completely covered. Bring to boil, uncovered, over medium.
  • Remove from heat, cover and allow to stand for 15 minutes.
  • Drain hot water from saucepan, add cold water to cool eggs.
  • Drain water from saucepan, remove and discard egg shells.
  • Cut eggs in half lengthwise and remove yolks, reserving 3 yolk halves.
  • Discard remaining yokes, or save for later use, and place sliced egg whites on serving platter, cut sides up.
  • Cover egg whites with plastic wrap and place in refrigerator while preparing filling.
  • In food processor combine cottage cheese, dressing, mustard, and reserved egg yolk halves. Process until mixture is smooth.
  • In small bowl place cottage cheese mixture and blend in chives and pimiento. Spoon mixture into egg white halves, cover and chill for at least 1 hour.

Nutritional Facts 1 serving equals 180 calories, 14 g fat (4 g saturated fat), 304 mg sodium, 2 g carbohydrate, 11 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 meat.

Originally published as Angelic Deviled Eggs Provided by dLife®

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