These cottage cheese deviled eggs are packed with protein and swap heavy mayo for creamy cottage cheese!
Cottage Cheese Deviled Eggs
Deviled eggs are one of my all-time favorite picnic foods!! Gosh I could eat 10 of them, but they are always the first food to go. How many times do you get to a picnic only to find the deviled egg tray empty? Such a bummer. A good solution: make them yourself at home for lunch : )
Also: Check out my Jalapeno Bacon Deviled Eggs!
I had three hard boiled eggs I needed to use up for this recipe. I followed some Blue Apron directions for juuuuust hard boiled eggs, and they turned out perfectly!
Bring water to a boil and then cook for 6 minutes for a soft yolk and 7 minutes for a juuust set one. These guys were great!
Remove the yolks to get started on your filling – careful not to break the whites!
For this filling I subbed in cottage cheese instead of heavier mayo, and it turned out great! Nice and creamy and with extra protein to boot! I added capers – because delicious!
And it wouldn’t be a KERF recipe without smoked paprika : )
Give it all a mash together –
And then fill the whites back up –
Yum yum! I served these over a salad for lunch one day.
Cottage Cheese Deviled Eggs
Ingredients
- 3 eggs
- 2 tbsp cottage cheese
- 1 tbsp capers
- 1 tsp grainy mustard
- 3 big pinches smoked paprika
- 1 pinch salt
- 1 ground pepper
Instructions
- Bring a pot of water to a boil and let eggs boil for 7 minutes. Plunge into a bowl of ice water to stop cooking.
- When cool, peel and slice eggs in half.
- Remove yolks carefully into a bowl.
- Add ingredients and mash together to mix well.
- Spoon filing back into egg white halves and sprinkle with a bit more paprika to garnish.
Mandy says
What a GREAT idea to use cottage cheese! Question: do you bring the water to a boil first and then drop in the eggs (and start the timer)? Or do you place the eggs in the water first and then bring to a boil, and *then* start the 6-7 minute timer? I can never figure out the best way!
KathEats says
The first way!
Kelli @ Hungry Hobby says
Yum yum! Thanks for the hardboiled egg tips I pinned them! Also, thanks for another way to use cottage cheese I’ve been obsessed for the last few weeks! I’ve been putting it in my oatmeal, in smoothies, and eating by spoonful after spoonful this will be a delicious addition to deviled eggs for easter without the tang of greek yogurt!
Paula says
Cottage cheese in oatmeal is a fantastic idea!
Mom says
Now you know what I am making for lunch! You’ve inspired me. I can’t remember if I made you deviled eggs when you were little?
KathEats says
I don’t think you did but had them at all the church picnics!!
Kori says
Awesome idea!
Susan says
Oh my goodness! Just made these for lunch today and already know they will be a go-to for summer snacks. The capers!!!!
KathEats says
Yay!!
Angela says
I can never get my egg whites to NOT break! Nice work!
Patty says
Random question, did you put your eggs in the boiling water right out of the fridge or did you let them sit out for a bit first? I know there is some science behind great eggs but I never get it right.
KathEats says
Out of the fridge by 5 minutes. Good question!
Rach's Recipes says
Looks like an excellent idea. I haven’t made deviled eggs yet but I’ll be giving it a try. Do you think hummus would go with it? Thanks for sharing.