Not-So-Devilish Deviled Eggs

• 8 hard-cooked eggs, peeled and halved lengthwise
• 1/2 cup reduced-calorie mayonnaise
• 1/4 cup low-fat (1 percent) creamy cottage cheese, drained
• 1 tablespoon curry powder
• 1 tablespoon Dijon mustard
• Dash hot pepper sauce
• Paprika, for sprinkling
• Parsley sprigs, for garnish

1. Place 4 of the egg yolks in a food processor or blender (discard the other 4) with the mayonnaise, cottage cheese, curry, mustard and pepper sauce.
2. Process until smooth.
3. Spoon the filling into a pastry bag with star tip.
4. Pipe the filling into the egg whites, then sprinkle with the paprika.
5. Garnish with the parsley.
6. Refrigerate, covered, until ready to serve.

eggs, mayonnaise, lowfat, curry powder, mustard, hot pepper, paprika, parsley sprigs

Taken from www.foodnetwork.com/recipes/not-so-devilish-deviled-eggs-recipe.html (may not work)