EAT WELL DEVILED EGGS
I like to collect different deviled egg recipes and this one qualifies! I got this from Eating Well magazine. I would say this is of Eastern European origin.
Provided by Sharon123
Categories European
Time 20m
Yield 24 deviled eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
- Halve eggs lengthwise with a sharp knife.
- Gently remove the yolks.
- Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves or save for another recipe).
- Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
- Spoon about 2 teaspoons yolk mixture into each egg white half.
- Sprinkle with paprika, if desired. Enjoy!
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Becky Lee
[email protected]These deviled eggs are a classic for a reason - they're simple, delicious, and always a crowd-pleaser.
Riyan Habib
[email protected]I made these deviled eggs for Easter brunch and they were a huge success. They're so easy to make and they look really impressive.
Sudais khane
[email protected]These deviled eggs are so delicious! I love the tangy filling and the crispy bacon on top. They're the perfect appetizer or snack.
Bryan Higgins
[email protected]I've been making deviled eggs for years, and this recipe is by far the best. The eggs are always fluffy and creamy, and the filling is perfectly seasoned.
Tota Ahmad
[email protected]These deviled eggs were a huge hit at my last party! Everyone loved them and asked for the recipe. They're so easy to make and always turn out perfectly.