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Herbed Deviled Eggs

6 large eggs

1/4 cup low-fat cottage cheese
2 tablespoons light mayonnaise
1 tablespoon minched fresh parsley, chives, or cilantro
1 tablespoon warm tap water
1/2 teaspoon white wine
1/2 teaspoon Dijon mustard
1/8 teaspoon turmeric
1/8 teaspoon ground coriander
1/8 teaspoon salt
1/8 teaspoon pepper
1. Place eggs in medium saucepan, cover with 1 inch water, and bring to a boil over high heat. Remove pan from heat, cover and let stand for 10 minutes. Fill large bowl with ice water. Pour off water from saucepan and gently shake pan back and forth to lightly crack shells. Transfer eggs to ice water, let cool for 5 minutes, then peel.
2. Halve eggs lenghtwise. Transfer 3 yolks to fine-mesh strainer set over medium bowl (keep other yolks or just eat them). Arrage whites on large serving platter. Using spatula, press yolks and cottage sheese through fine-mesh strainer into bowl.
3. Stir in mayonnaise, parsley, water, vinegar, mustard, turmeric, coriander, salt and pepper until will combinded adn smooth. Transfer mixture to pastry bag fitted with star tip (or zipper-lock bag with corner snipped off) and pipe mixture into whites. Serve
**Tips: Add salt to the water for easy peeling and peel while warm.

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