Deviled Eggs with Cottage Cheese and Herbson July 19th, 2012 Posted in Home Made Cooking
Ever since I can remember myself I loved deviled eggs. I remember my mom used to make them when we expected guests or celebrated something. I know now that it’s funny I always waited for this special treat, because after all it’s just a hard boiled egg. So yesterday I celebrated, well…Wednesday, by making deviled eggs.
The truth is that I was tired of omelets or scrambled eggs and I wanted something that I like eating and the kids would love as well, because whether you like it or not, deviled eggs have some kind of gimmick in them.
The traditional deviled eggs are made with mayo, but I decided I’d make a healthier version and to be honest I always thought it’s pretty weird to use an egg product in hard boiled eggs 🙂
Anyway, I used cottage cheese instead of the mayo and that was a big hit! I also added some dill to make it “lighter”. The kids obviously loved it and even my husband, who refrains from eating deviled eggs, ate them and said their good. So that’s the secret apparently – no mayo.
- 4 Hard Boiled Eggs
- 4 tsp Cottage Cheese
- ½ tsp Chopped Dill
- Salt to taste
- Sprinkle with Za’atar
- Cut eggs in half and empty the hard boiled egg yolks into a small bowl.
- Add the Cottage Cheese to the egg yolks. Add the dill and salt and mix until combined.
- Using a teaspoon, stuff each egg white with the cottage filling.
- Sprinkle with Za’atar.