Deviled Eggs

Deviled Eggs

A high-protein, low-carb hors d'oeuvre with the yolks removed to cut out the cholesterol.

12 eggs (for easy peeling, see note at bottom of recipe)
1 C cottage cheese, low-fat
1½-2 Tbsp Dijon or prepared mustard
¼ tsp garlic powder
¼ tsp onion powder
1/8 tsp turmeric
Paprika for garnish

Arrange eggs in a single layer in a saucepan and cover with water. Bring to boil, remove from heat, cover pan and let sit for 30 minutes for eggs to finish cooking. Cool with cold water and shell eggs. Slice eggs, remove yolks and *discard egg yolks. Add cottage cheese, mustard and seasonings to jar and secure lid. Select “Sauces”. Spoon blend into zip-top bag, snip bag corner, portion the blend into the egg halves and garnish with paprika.

*As a variation, try adding a few of the cooked egg yolks to the blend in order to deepen the yellow hue and add back calcium, potassium and folate.

Note: Purchasing eggs several days before preparing the recipe helps to increase the air space between the hard outer shell and the inner membrane and increase the pH of egg making it easier to peel hard boiled eggs.