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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A low cholesterol option for you heart-health conscious picnic-loving folks! The trick here is discarding the eggs yolks but still retaining delicious flavor. You can also use the filling as a low-fat veggie dip or a spread for sandwiches. Extremely versatile recipe. Ingredients:
1 tablespoon onion, diced |
1 medium carrot, peeled and cut into 1-inch pieces |
1 stalk celery, trimmed |
1 cup low fat cottage cheese, drained |
2 tablespoons low-fat mayonnaise |
1/2 teaspoon sugar |
1 teaspoon lemon juice, fresh |
15 hard-boiled eggs, cut in half, yolks discarded |
paprika (for garnish) |
parsley (optional) |
Directions:
1. Place onion, carrot, and celery in food processor with metal blade inserted and chop fine.
2. Add cottage cheese, mayo, sugar, and lemon juice to mix and blend until smooth.
3. Place approximately 1 tablespoon into each egg-white half. Garnish with paprika and parsley if desired.
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