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You are here: Home / Recipes / Cottage Cheese Deviled Eggs

March 9, 2016

Cottage Cheese Deviled Eggs

These cottage cheese deviled eggs are packed with protein and swap heavy mayo for creamy cottage cheese!

Foodblog (11 of 13)

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!

Foodblog (10 of 13)

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!

Foodblog (2 of 13)

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!

Foodblog (3 of 13)

Remove the yolks to get started on your filling – careful not to break the whites!

Foodblog (4 of 13)

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!

Foodblog (6 of 13)

And it wouldn’t be a KERF recipe without smoked paprika : )

Foodblog (7 of 13)

Give it all a mash together –

Foodblog (8 of 13)

And then fill the whites back up –

Foodblog (9 of 13)

Yum yum! I served these over a salad for lunch one day.

Foodblog (12 of 13)

Print Pin

Cottage Cheese Deviled Eggs

These deviled eggs are packed with protein and swap heavy mayo for creamy cottage cheese
Course Appetizer
Cuisine American
Keyword eggs
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 Halves
Author Kath Younger

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.

Cottage Cheese Deviled Eggs // katheats.com

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Filed Under: Recipes

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Comments

  1. Mandy says

    March 9, 2016 at 7:43 am

    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!

    Reply
    • KathEats says

      March 9, 2016 at 8:35 am

      The first way!

      Reply
  2. Kelli @ Hungry Hobby says

    March 9, 2016 at 8:45 am

    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!

    Reply
    • Paula says

      March 9, 2016 at 11:23 am

      Cottage cheese in oatmeal is a fantastic idea!

      Reply
  3. Mom says

    March 9, 2016 at 11:18 am

    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?

    Reply
    • KathEats says

      March 9, 2016 at 11:36 am

      I don’t think you did but had them at all the church picnics!!

      Reply
  4. Kori says

    March 9, 2016 at 11:21 am

    Awesome idea!

    Reply
  5. Susan says

    March 9, 2016 at 12:55 pm

    Oh my goodness! Just made these for lunch today and already know they will be a go-to for summer snacks. The capers!!!!

    Reply
    • KathEats says

      March 9, 2016 at 1:06 pm

      Yay!!

      Reply
  6. Angela says

    March 10, 2016 at 3:11 pm

    I can never get my egg whites to NOT break! Nice work!

    Reply
  7. Patty says

    March 11, 2016 at 9:14 am

    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.

    Reply
    • KathEats says

      March 12, 2016 at 7:44 am

      Out of the fridge by 5 minutes. Good question!

      Reply
  8. Rach's Recipes says

    March 12, 2016 at 12:29 am

    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.

    Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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