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Eat Well Deviled Eggs

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“I like to collect different deviled egg recipes and this one qualifies! I got this from Eating Well magazine. I would say this is of Eastern European origin.”
READY IN:
20mins
SERVES:
12
YIELD:
24 deviled eggs
UNITS:
US

Ingredients Nutrition

Directions

  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!

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