This recipe is based on one in Baby Let's Eat! It's a healthier deviled egg that my kids really love. With more cottage cheese than mayonnaise, the protein goes up and the fat goes down.
6 large eggs
2 tablespoons mayonnaise
1/2 teaspoon mustard
3 tablespoons cottage cheese
1/2 teaspoon fresh dill
Place the eggs in a large pot of cold water. Bring the water to a boil and then turn of the flame. Let the eggs sit in the covered pot until the water has cooled. Peel the eggs carefully.
Cut the eggs in half lengthwise. Gently scoop the yolks into a bowl. Set the intact whites aside. Add the mayonnaise, mustard, cottage cheese to the yolks and mash together. I give it a whirl in my food processor in order to make the cottage cheese really smooth.
Place the yolk mixture into the whites and sprinkle with a little paprika, if you like.
The recipe also calls for chopped black olives and sweet gherkin pickles. We skip those:-)