EAT WELL DEVILED EGGS
I like to collect different deviled egg recipes and this one qualifies! I got this from Eating Well magazine. I would say this is of Eastern European origin.
Provided by Sharon123
Categories European
Time 20m
Yield 24 deviled eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
- Halve eggs lengthwise with a sharp knife.
- Gently remove the yolks.
- Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves or save for another recipe).
- Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
- Spoon about 2 teaspoons yolk mixture into each egg white half.
- Sprinkle with paprika, if desired. Enjoy!
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Agomuo Obianuju
[email protected]Wow, these look amazing! I can't wait to try them.
Kuldeep Singh
[email protected]Yum! These are my favorite deviled eggs!
Tito Momoh
[email protected]Looks tasty! I'm going to try making these this weekend.
Mathias Wilberg
[email protected]Great idea for a deviled egg twist! I'll try it next time.
Hamat Amiri
[email protected]I love that this recipe uses Greek yogurt instead of mayonnaise. It makes the deviled eggs a little healthier, but they're still just as delicious.
Dare Pac
[email protected]I've been making this recipe for years and it's always a crowd-pleaser. The deviled eggs are always perfectly cooked and the filling is so creamy and flavorful.
Gary Cushman
[email protected]These deviled eggs are always a hit at my parties. They're so easy to make and they always look so festive.
Darren Mitchell
[email protected]I made these deviled eggs for a potluck and they were gone in minutes. Everyone loved them!
Lisa Pritchard
[email protected]I'm not a fan of spicy food, so I omitted the cayenne pepper. The deviled eggs were still plenty flavorful without it.
Akter Akter
[email protected]I love the addition of chives to this recipe. They add a nice pop of color and flavor.
Frankie Sum
[email protected]These deviled eggs are the perfect appetizer for any occasion. They're easy to make, always a crowd-pleaser, and you can customize them to your own taste.
Fajar jan Saira
[email protected]I'm not a huge fan of deviled eggs, but I tried this recipe and was pleasantly surprised. The filling was light and fluffy and the bacon topping added a nice crunch.
Swarup Dutta
[email protected]I love that this recipe uses Greek yogurt instead of mayonnaise. It makes the deviled eggs a little healthier, but they're still just as delicious.
Meggan Honeycutt
[email protected]I've made this recipe a few times now and it's always a winner. The eggs are always cooked perfectly and the filling is so creamy and delicious.
Carlotta Brianza
[email protected]These deviled eggs were a big hit at my last party. Everyone loved the creamy, flavorful filling and the crispy bacon topping.
Yasir Ahmed
[email protected]I love the simplicity and classic flavor of deviled eggs. This recipe adds a little extra zing with the Dijon mustard and smoked paprika. Great for parties or potlucks!