Deviled Eggs

• 12 large eggs
• 12 cup fat-free cottage cheese
• 3 tablespoons low-fat mayonnaise
• 2 tablespoons sweet pickle relish
• 12 teaspoon dry mustard
• 1 dash paprika (to garnish)

1. Place the eggs in a large saucepan with enough cold water to cover by 1 inch.
2. Bring to a simmer, do not boil.
3. Cook 10 minutes; start the timer as soon as the water bubbles.
4. Drain and set the pan under cold running water for 2 minutes.
5. Peel the eggs and slice them in half lengthwise.
6. With a small spoon, carefully remove the yolks, reserving 6 yolks for another use.
7. In a blender, puree the cottage cheese until smooth; set aside.
8. In a medium bowl, mix the remaining 6 egg yolks with the cottage cheese mixture, mayonnaise, relish and mustard; spoon the mixture back into the hollowed-out egg whites.
9. Arrange the eggs on a platter and sprinkle with paprika.

eggs, cottage cheese, lowfat mayonnaise, sweet pickle, mustard, paprika

Taken from www.food.com/recipe/deviled-eggs-323173 (may not work)