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Angelic Deviled Eggs
Source: dLife

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

Prep Time: 1 hours
Cook Time: 15 minutes
Difficulty: Easy

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
1 1/2 Fat , 1/2 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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6 each  eggs
4 cup  cold water
0 1/4 cup  cottage cheese
3 tbsp  ranch salad dressing
2 tsp  dijon mustard
2 tbsp  fresh chives
1 tbsp  pimento peppers
  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.

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