Angelic Deviled Eggs Recipe


Difficulty LevelEasyHealth IndexAverage
MethodInterest Group


 Low fat cottage cheese1⁄4 Cup (4 tbs)
 Prepared fat-free ranch dressing3 Tablespoon
 Dijon mustard2 Teaspoon
 Minced dill/Chives2 Tablespoon
 Roasted red pepper/Diced well-drained pimiento1 Tablespoon, drained

Nutrition Facts

Serving size: Complete recipe

Calories 560 Calories from Fat 293

% Daily Value*

Total Fat 33 g50.2%

Saturated Fat 9.9 g49.7%

Trans Fat 0 g

Cholesterol 1274.5 mg

Sodium 679.3 mg28.3%

Total Carbohydrates 18 g6.1%

Dietary Fiber 2 g8.2%

Sugars 4.9 g

Protein 46 g92.5%

Vitamin A 88.7% Vitamin C 57.3%

Calcium 27.3% Iron 42%

*Based on a 2000 Calorie diet


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.
Add cold water to eggs in saucepan; let stand until eggs are cool.
Remove shells from eggs.
Cut 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.
Combine cottage cheese, dressing, mustard and reserved yolk halves in mini food processor; process until smooth.
Transfer cheese mixture to small bowl; stir in chives and pimiento.
Spoon into egg whites.
Cover and chill at least 1 hour.
Garnish, if desired.