1 dozen large eggs
1/2 cup fat free cottage cheese
3 tablespoons low fat mayonnaise
2 tablespoons sweet pickle relish
1/2 teaspoon dry mustard
dash of paprika for garnish
Place the eggs in a large saucepan with enough cold water to cover by 1 inch.
Bring to a simmer, do not boil. Cook 10 minutes; start the timer as soon as the
water bubbles. Drain and set the pan under cold running water for 2 minutes.
Peel the eggs and slice them in half lengthwise. With a small spoon, carefully
remove the yolks, reserving 6 yolks for another use. In a blender, puree the
cottage cheese until smooth; set aside. In a medium bowl, mix the remaining 6
egg yolks with the cottage cheese mixture, mayonnaise, relish and mustard; spoon
the mixture back into the hollowed-out egg whites. Arrange the eggs on a platter
and sprinkle with paprika. Serves 12.
Nutrition Information per serving:
Calories 69, Calories From Fat 34, Total Fat 6 g, Saturated Fat 1 g, mayonnaise
0 mg, Sodium 258 mg, Total Carbohydrate 19 g,Dietary Fiber 1 g, Sugars 0 g,
Protein 4 g
Exchanges Per Serving: 1 1/2 Starch, 1 Fat