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Not-So-Sinful Deviled Eggs
A not-so-sinful take on deviled eggs uses cottage cheese to replace the yolk and some of the mayonnaise, cutting the fat. - photo by Matthew Meade

12 large eggs
1/2 cup low-fat cottage cheese
3 tablespoons low-fat mayonnaise
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
1 tablespoon prepared horseradish
1 tablespoon sweet pickle relish
Salt and ground black pepper, to taste
Fresh chives, to garnish
Smoked paprika, to garnish

Place the eggs in a large saucepan and fill with cool water. Cover the pan and bring to a boil over medium-high heat.

Remove the pan from the heat and let it sit for 15 minutes. Drain the hot water, leaving the eggs in the pan. Fill the pan with cold water and a cup of ice. Allow the eggs to cool completely.

Meanwhile, in a food processor combine the cottage cheese, mayonnaise, mustard, vinegar and horseradish. Puree until smooth. Set aside.

Peel the eggs but keep them intact. Slice the eggs in half lengthwise. Retain the egg whites. Discard half of the yolks.

In a medium bowl, mash the remaining yolks. Add the pureed dressing mixture and the relish. Stir to combine, then season with salt and black pepper.

Using a pastry bag or a zip-close bag with the corner cut off, or using a spoon, refill the wells in the egg whites. Garnish the tops with a little sprinkle of smoked paprika and some chopped chives.

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