This Healthy Deviled Egg Recipe is proof that you don't have to give up your favorite appetizers just because you're trying to eat a little healthier. If there's one thing every backyard BBQ, picnic, potluck, or holiday gathering needs, it's a plate of deviled eggs. Seriously... if I show up and there aren't any, I start wondering if I came to the wrong party. 😂
We've made deviled eggs every way imaginable with different spices and flavors, but honestly? I'm perfectly happy with the classic version made with yellow mustard. Sometimes simple just wins.
This time, though, we decided to lighten things up by swapping the mayonnaise for cottage cheese. I know... I was skeptical too. But after one bite, I couldn't believe how good they were. They still have that creamy, tangy flavor I love, and I honestly can't tell much of a difference.
The best part? This easy swap cuts the calories from 168 calories per egg to just 77, adds extra protein, keeps you feeling full longer, and cottage cheese even holds up a little better in the summer heat than mayonnaise.
Basically... I can eat twice as many deviled eggs and call it a healthy decision. That's the kind of math I actually enjoy. 😄
And let's be honest... who stops at just one deviled egg anyway?
Key Takeaways
- Deviled Eggs make a great summer appetizer, and using cottage cheese instead of mayonnaise significantly cuts calories and boosts protein.
- To make Cottage Cheese Deviled Eggs, boil eggs, prepare a cottage cheese sauce, and combine the yolks with the sauce before filling the egg whites.
- Add spices like paprika or cayenne pepper for extra flavor in your deviled eggs.
So Simple to Make These Cottage Cheese Deviled Eggs!!!
How to Hard Boil Eggs
First, let's make the perfect hard-boiled eggs. Don't worry... it's easier than you think!
- Gently place the eggs in a saucepan.
- Cover them with cold water until they're completely submerged.
- Place the pan on the cooktop and bring the water to a gentle boil.
- Once the water starts boiling, set a timer for 7½ minutes. If you're using extra-large or jumbo eggs, cook them for 8 minutes instead.
- When the timer goes off, carefully drain the hot water. I like to pour off about half of it first so I don't accidentally create a steamy sauna for my face. Then I immediately run cold water over the eggs and fill the pan with cold water to stop the cooking.
- Toss a few ice cubes into the water and let the eggs cool completely.
- Once they're cool enough to handle, peel the eggs and try not to admire your perfectly cooked masterpiece for too long.
Now you're ready to make these healthy deviled eggs! Or, if you somehow have enough self-control not to eat them all, these hard-boiled eggs are also perfect for egg salad, slicing onto salads, or enjoying with a little salt and pepper as a high-protein snack.
Make the Cottage Cheese Sauce
While the eggs are cooling, it's the perfect time to whip up the cottage cheese sauce. Don't worry if you're not a cottage cheese fan... once it's blended, you'd never know it started as cottage cheese!
Add ⅓ cup cottage cheese, 1 tablespoon yellow mustard, and 1 tablespoon of your favorite pickle juice to a small food processor or blender. Blend until the mixture is smooth, creamy, and the consistency of mayonnaise. If it seems a little too thick, simply add another splash of pickle juice and blend again until it's nice and creamy.
That's it! Your healthier, protein-packed "mayo" is ready to turn these into the best healthy deviled eggs.
Making the Devlied Eggs Recipe
Now for the fun part... putting everything together!
Peel the cooled eggs and slice them in half lengthwise. Carefully scoop the yolks into a bowl and arrange the egg whites on a serving platter.
Use a fork to mash the yolks until they're nice and crumbly. Then stir in the creamy cottage cheese sauce until everything is smooth and well combined.
Spoon or pipe the filling back into the egg whites. (If you want them to look extra fancy, use a piping bag. If not, a spoon works just fine, and they'll disappear just as fast!)
Finish them off with a sprinkle of paprika for that classic deviled egg flavor. If your family likes a little heat like ours does, add a pinch of cayenne pepper instead. It gives these healthy deviled eggs just the right amount of kick without overpowering the creamy filling.
Now try not to eat half the platter before everyone else gets to them. I can't promise I'll have that much self-control! 😄
If You Loved This Recipe, Here Are a Few More We Think You'll Enjoy!
If you make these healthy deviled eggs, I'd love to hear what you think! Did your family notice the cottage cheese swap? Mine sure didn't. 😄 If you added your own twist, let me know in the comments because I'm always looking for another excuse to make deviled eggs!
Deviled Eggs: Low-Calorie and Delicious Appetizer
A Few Things We Use
Ingredients
- ⅓ Cup Low-Fat Cottage Cheese
- 1 Tablespoon Yellow Mustard
- 1 Tablespoon Pickle Juice or Pepperoni Juice
- 5 Eggs
- ⅛ teaspoon Paprika or Cayenne Pepper or Dill Sprinkle on the amount to taste. Use your favorite seasoning!
Instructions
- Boil the eggs. Place the eggs in a saucepan. Cover them with cold water. Bring to a boil. Boil the eggs for 7 ½ to 8 minutes, depending on the size of the eggs. Drain and add cold water and ice cubes to stop the cooking process.
- Combine Cottage Cheese, Yellow Mustard, and Pickle Juice in a small food processor, blend until smooth and creamy.
- Peel Eggs and cut in half.
- Place the yellow (Yolk part) of the eggs in a bowl and smash with a spoon. Place the white egg halves on a serving plate.
- Pour the Cottage Cheese mixture with the yolks and give it a good stir to combine everything.
- Fill the white egg halves with the yolk cottage cheese mixture
- Sprinkle on paprika, cayenne pepper, or dill. Use your favorite seasoning.
- Enjoy!!!!
Please let us know what you think