large hard-boiled eggs (see Tip), peeled
cup nonfat cottage cheese
cup low-fat mayonnaise
tablespoons minced fresh chives or scallion greens
tablespoon sweet pickle relish
teaspoons yellow mustard
Paprika for garnish
1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth. 2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired. Makes 24 servings. Per serving: 34 calories; 2 g fat (1 g sat, 1 g mono); 71 mg cholesterol; 1 g carbohydrate; 3 g protein; 0 g fiber; 85 mg sodium; 31 mg potassium. Tip: 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.