EatingWell Deviled Eggs


Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese—keeping the filling velvety and rich while reducing some of the fat. No one will know the difference.

EatingWell Deviled Eggs
Prep time 20
Cook Time 0
Total Time 20

Nutritional Information

Makes: 24 Servings
Serving size: 1 deviled egg
Calories 34kcal
Fat 2g
Saturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 71mg
Sodium 85mg
Carbohydrates 1g
Dietary Fiber 0g
Added sugars 0g
Total sugars 0g
Protein 3g
Potassium 31mg


STEP 1 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). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
STEP 2 Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
© Meredith Corporation. All rights reserved. Used with permission.


12 large hard-boiled eggs , peeled

⅔ cup nonfat cottage cheese

¼ cup low-fat mayonnaise

3 tablespoons minced fresh chives or scallion greens

1 tablespoon sweet pickle relish

2 teaspoons yellow mustard

⅛ teaspoon salt

Paprika for garnish

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