1/4 cup low fat cottage cheese
3 tbsp fat free ranch salad dressing
2 tsp dijon mustard
2 tbsp fresh chives , minced (or dill)
1 tbsp pimento peppers , well-drained and diced (or roasted red peper)
In a medium saucepan place eggs, adding enough water to cover the eggs completely. Place the saucepan over medium heat and bring to a boil. Remove from heat, cover, and let stand for 15 minutes.
Drain water from saucepan and add cold water to eggs in saucepan until the eggs are cool, then again drain water from saucepan, remove shells from eggs, and discard egg shells.
Cut eggs in half lengthwise, remove yolks from eggs, and reserve 3 yolk halves. Throw away remaining yokes or save for later use and place the cut egg whites on a serving platter, cut sides up. Cover the cut egg whites with plastic wrap and place in refrigerator while making the filling.
In a food processor combine the cottage cheese, dressing, mustard, and reserved egg yolk halves and process until mixture is smooth, or place all the ingredients in a small bowl and mash with a fork until well blended.
In a small bowl place the cheese mixture and stir in the chives and pimiento and spoon the mixture into the egg white halves, then cover and chill for at least 1 hour and garnish if desired.
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