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Recipe details
Cottage Cheese Deviled Eggs (Creamy, No Mayo)
Creamy deviled eggs made with blended cottage cheese, Dijon mustard, dill relish, and egg yolks instead of mayonnaise.
≈ 128 kcal/100 g · ≈ 72 kcal/serving
17 minEasyAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg1 pcs
4% cottage cheese27 g
Dijon mustard2.5 ml
dill relish3.3 ml
salt0.4 g
paprika0.2 g
fresh dill, optional0.5 g
Cookware and utensils
medium pot
food processor
knife
cutting board
piping bag or zip-top bag
measuring spoons and cup
Directions
01
Place the egg in a pot and cover it completely with cold water.
Products
large egg — 1 pcs
Action
cover
Time
1 min
Temperature
no heat
02
Bring the water to a boil.
Products
large egg — 1 pcs
Action
boil
Time
5 min
Temperature
100°C (212°F)
03
Remove the pot from the heat, cover it, and let the egg stand in the hot water.
Products
large egg — 1 pcs
Action
rest
Time
12 min
Temperature
no heat
04
Cool and peel the egg.
Products
large egg — 1 pcs
Action
peel
Time
2 min
Temperature
no heat
05
Slice the egg in half and remove the yolk.
Products
large egg — 1 pcs
Action
slice
Time
1 min
Temperature
no heat
06
Blend the yolk, cottage cheese, Dijon mustard, and salt until completely smooth.
Products
large egg — 1 pcs; 4% cottage cheese — 27 g; Dijon mustard — 2.5 ml; salt — 0.4 g
Action
blend
Time
2 min
Temperature
no heat
07
Pulse in the dill relish until combined.
Products
dill relish — 3.3 ml
Action
pulse
Time
1 min
Temperature
no heat
08
Pipe the filling into the egg white halves.
Products
large egg — 1 pcs
Action
pipe
Time
2 min
Temperature
no heat
09
Sprinkle the eggs with paprika and top with fresh dill if desired.
Products
paprika — 0.2 g; fresh dill, optional — 0.5 g
Action
sprinkle
Time
1 min
Temperature
no heat
Recipe sources
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