Eat Well Deviled Eggs

• 12 large hard-boiled eggs, peeled
• 1/3 cup low fat cottage cheese
• 1/4 cup light mayonnaise
• 3 tablespoons minced fresh chives (or scallions-the green part)
• 1 tablespoon sweet pickle relish
• 2 teaspoons yellow mustard
• 1/8 teaspoon salt
• paprika, for garnish

1. 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.
2. Halve eggs lengthwise with a sharp knife.
3. Gently remove the yolks.
4. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves or save for another recipe).
5. Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
6. Spoon about 2 teaspoons yolk mixture into each egg white half.
7. Sprinkle with paprika, if desired. Enjoy!

eggs, cottage cheese, light mayonnaise, fresh chives, sweet pickle, yellow mustard, salt, paprika

Taken from www.food.com/recipe/eat-well-deviled-eggs-425421 (may not work)