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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Angelic Deviled Eggs

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	179.6

Total Carbs	1.8 g

Dietary Fiber	0.1 g

Sugars	1.2 g

Total Fat	14.4 g

Saturated Fat	3.6 g

Unsaturated Fat	1.0 g

Potassium	109.7 mg

Protein	11.1 g

Sodium	303.7 mg

Dietary Exchanges 14.4 Fat, 0.0 Vegetables, 0.5 Meat, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 each eggs 4.0
4 cup cold water 0.25
0 1/4 cup cottage cheese 3.0
3 tbsp ranch salad dressing 2.0
2 tsp dijon mustard 2.0
2 tbsp fresh chives 1.0
1 tbsp pimento peppers

Directions

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