Eatingwell Deviled Eggs

Directions

1. 1
   Halve eggs lengthwise with a sharp knife.
2. 2
   Gently remove the yolks.
3. 3
   Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves).
4. 4
   Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
5. 5
   Spoon about 2 teaspoons yolk mixture into each egg white half.
6. 6
   Sprinkle with paprika, if desired.
7. 7
   Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water.
8. 8
   Bring to a simmer over medium-high heat.
9. 9
   Reduce heat to low and cook at the barest simmer for 10 minutes.
10. 10
    Remove from heat, pour out hot water and cover the eggs with ice-cold water.
11. 11
    Let stand until cool enough to handle before peeling.
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    Tip: Dont go for the freshest eggs you can find.
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    I know that sounds odd, and for most applications the fresher the better.
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    But in this case, you dont want to use eggs straight from the farm, as theyre harder to peel and youll end up losing half the whites in the process.
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    Tip: Peel like a pro.
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    After you boil the eggs, run them under a little cold water so that theyre cool enough to handle.
17. 17
    Then crack them all over and put them in cold water to finish cooling.
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    This makes them easier to peel.
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    Tip: Use two-thirds of the yolks.
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    (The yolks have most of the calories and fat in eggs.
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    One yolk has 5 grams of fat and 54 calories, compared with only 16 calories and no fat in an egg white.)
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    Instead, use nonfat cottage cheese to stand in for some of the yolksit keeps the filling velvety and rich while reducing some of the fat.
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    Tip: Instead of regular mayo choose low-fat.
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    It has 15 calories per tablespoon and 1 gram of fat.
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    It really is a miracle in creating a velvety filling.
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    Tip: When it comes to a classic-tasting deviled egg, you must use yellow mustard.
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    It has the right acidity and saltiness that adds a special punch.
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    (If youre a mustard snob, you can do a blend of a more high-brow mustard with a little yellow mustard.
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    ).