Angelic Deviled Eggs

• 8 large eggs
• 2 tablespoons fat-free mayonnaise
• 1 tablespoon hot mustard or prepared wasabi
• 3 tablespoons nonfat cottage cheese
• 1 tablespoon lemon juice
• 1 teaspoon dill weed
• paprika

1. Place eggs in large saucepan and cover with cold water. Bring to boil then simmer 15 minutes.
2. Cool eggs by draining hot water and filling sauce pan with cold water 2 or 3 times, then let sit for 5 minutes.
3. Carefully crack and remove shells, then cut eggs in half lengthwise and remove yolk portions, discarding half.
4. Place remaining yolk portions with next four ingredients in blender and puree until smooth, about 15 seconds.
5. Place about 1 teaspoon of mixture in cavity of egg halves. Garnish with dill weed and paprika.
6. Per serving: 59 calories, 13 gm protein, 2 gm carbohydrate, 3 gm fat, 1 gm sat fat, 1 gm mono fat, 107 mg cholesterol, 0 gm fiber, 266 mg sodium

eggs, mayonnaise, hot mustard, cheese, lemon juice, dill weed, paprika

Taken from food52.com/recipes/23017-angelic-deviled-eggs (may not work)