Angelic Deviled Eggs Recipe
I am sure we both will agree that this Angelic Deviled Eggs is simply delicious And I am double sure that this recipe of Angelic Deviled Eggs makes it super delicious. Most nutritionist swear by this recipe of Angelic Deviled Eggs when it comes to making something Low Carb. A good way to use up Eggplant Eggs is to make some amazing Angelic Deviled Eggs. It is the answer when you look for a tasty Side Dish. Believe me, just try this Angelic Deviled Eggs once, you'll love it.
Ingredients
6 eggs
1/4 cup low-fat (1 3/4) 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
Directions
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.
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.
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.
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.
