Source: dLife

Cottage cheese, ranch dressing, and mustard liven up this delicious appetizer.

Servings

6 eggs , large
0.25 cup cottage cheese
3 tbsp ranch salad dressing
2 tsp dijon mustard
2 tbsp fresh chives , minced (or dill)
1 tbsp pimento peppers , well-drained and diced (or roasted red pepper)
4 cup cold water , divided

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

If food processor is unavailable, you may place ingredients in mixing bowl and mash with fork until well blended.