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Deviled Eggs Recipe

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Deviled Eggs Recipe

Prep Time: Cook Time:


  • Hot chili red pepper, raw | 1.00 pepper
  • Fresh dill weed | 2.00 tbsp
  • Mustard, prepared, yellow | 2.00 tsp or 1 packet
  • Non fat ranch dressing | 3.00 tablespoon
  • Cottage cheese (Low Fat) | 0.25 cup not packed
  • Egg, whole, raw | 6.00 small
  • Chives, raw | 1.00 tbsp chopped
Nutrition Facts (Per Serving)

Calories per serving: 36.91 mg

Fat per serving: 1.98 g

Saturated fat per serving: 0.62 g

Protein per serving: 3.10 g

Sodium per serving: 87.37 mg

Cholesterol per serving: 71.12 g


  1. Roast the pepper and cut it into thin strips then keep aside.
  2. In a medium saucepan, place eggs, add enough water to cover them and bring to boil over medium heat. Remove from heat, cover and let stand for 15 minutes.
  3. Drain the water, add cold water to saucepan, wait until eggs are cooled. Drain and then peel them.
  4. Cut eggs lengthwise, remove yolks and reserve 3 yolk halves. Discard remaining yolks.
  5. On a serving platter, place egg whites, cut side up then cover with plastic wrap. Put them in refrigerator to cool.
  6. In a blender, put together ranch dressing, mustard, reserved yolk halves and cottage cheese, blend until smooth.
  7. In a small bowl, transfer the cheese mixture, stir in pepper strips and chives. Spoon the mixture into egg whites.
  8. Chill for an hour then serve.

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