Saturday, May 31, 2008

Devilled Eggs

Devilled Eggs
serves 4

100g/4oz low-fat cottage cheese
50g/2oz low-fat mayonnaise
50g/2oz onion, finely diced
50g/2oz celery, finely diced)
1/4 teaspoon celery seed
1/4 teaspoon salt
1 teaspoon Dijon mustard
8 eggs, hard-boiled, halved with yolks removed
2 tablespoons chopped fresh flat-leaf parsley

• In a medium bowl, beat the cottage cheese and mayonnaise until fluffy. Add all the remaining ingredients, except for the egg white halves and the parsley, and beat well once again.
• Stuff the eggs with the devilled mixture, and chill until needed.
• Just before serving, scatter the eggs with the parsley. Note If you like, you can use the egg yolks in the devilled mixture. Simply chop finely and add with the other ingredients – although this will increase the calories.

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