Recipe: Skinny Deviled Eggs

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I love deviled eggs, but when they’re loaded with store-bought mayonnaise, they’re not so good for you. This is a guilt-free staple in our house, especially at breakfast.

4 large hard-boiled eggs
1/2 cup cottage cheese
1 ½ tablespoon Dijon mustard
½ teaspoon white wine vinegar
1/8 teaspoon Cajun seasoning (optional)
coarse salt, fresh ground pepper

Slice the hard-boiled eggs lengthwise and remove the yolks. In a bowl, mash the yolks with the other ingredients and season with salt and pepper. Stuff the mixture back into center of the eggs.
Tip for hard-boiled eggs: Start the eggs in a pan with cold water. Bring to a boil, then cover and remove from the heat and let sit for 12 minutes in the hot water. Shock with cold water and peel while still warm.

About katflinn

Kathleen Flinn is the author of “The Sharper Your Knife, the Less You Cry,” “The Kitchen Counter Cooking School” and “Burnt Toast Makes You Sing Good.” All are published by Viking/Penguin.

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