Cottage Cheese Deviled Eggs

A close-up of a deviled egg topped with paprika and a small sprig of dill, placed on a light-colored patterned surface.

5 from 7 votes

Cottage Cheese Deviled Eggs

These cottage cheese deviled eggs are a healthy, high-protein alternative to classic deviled eggs— no mayo, but still creamy, tangy, and delicious.

Prep Time10

Cook Time10

Course: Breakfast, brunch, Snack

Cuisine: American

Servings:

Calories: 76kcal

Author: Agnieszka

Ingredients

5 large eggs
⅓ cup cottage cheese
2 teaspoon mustard dijon or yellow
1 teaspoon white wine vinegar
2-3 teaspoon dill pickle juice from a jar of pickles
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon ground turmeric
fresh dill or chives, paprika for garnish

Instructions

Place eggs in a pot, cover with water, bring to a boil. Turn off heat, cover, and let sit for 10 minutes. Transfer to ice water and cool completely.
Peel eggs, slice in half lengthwise, and remove yolks.
Add yolks, cottage cheese, mustard, vinegar, 2 teaspoons pickle juice and spices to a small food processor or a blender. Blend until smooth and creamy.
Taste and add salt, pepper, or more pickle juice if needed.
Spoon or pipe the mixture into the egg whites.
Sprinkle with paprika and fresh dill or chives.

Video

Notes

Make sure the eggs are completely cool before you take the yolks out.

This recipe produces filling that's very smooth, creamy and fluffy. If you prefer a little more texture, mash the cooked egg yolks with a fork, then add blended cottage cheese, vinegar, mustard, pickle juice and all the spices and stir together.

The easiest way to pipe the filling into egg whites is to place an opened ziploc bag in a jar or a glass, then spoon the egg yolk mixture into it, cut a corner off with scissors and squeeze the filling into the egg whites.

Nutrition