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Angelic Deviled Eggs
Source: dLife

Cottage cheese and mustard liven up this beloved appetizer.

Prep Time: 30 minutes
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
6 cup  cold water
0 1/4 cup  cottage cheese
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 heat. Gently boil 5 minutes.
  2. Remove from heat, cover, and allow to stand for 5 minutes.
  3. Drain hot water from saucepan. Add ice and water to saucepan to cover eggs. Let eggs cool 5 minutes.
  4. Drain water from saucepan, peel eggs, and discard shells.
  5. Cut eggs in half lengthwise and remove yolks. Place yolks in food processor bowl.
  6. 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, mustard, and egg yolks. Process until mixture is smooth.
  9. Gently fold, by hand, chives and pimiento into cottage cheese mixture. Spoon mixture into egg white halves, cover and chill at least 1 hour.

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