Print

High Protein Deviled Eggs (Cottage Cheese Filling)

High Protein Deviled Eggs (Cottage Cheese Filling) - recipe card
Print Recipe

These deviled eggs swap heavy mayonnaise for whipped cottage cheese, creating a light, tangy filling that still feels indulgent. Each serving of four halves delivers 16 grams of protein, making them a smart snack or elegant appetizer. The filling is smooth and creamy with a classic mustard-and-paprika kick.

Ingredients

Scale
  • 8 large eggs
  • 1/2 cup full-fat cottage cheese (4% milkfat), drained if watery
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon smoked paprika, plus more for garnish
  • 1 tablespoon fresh chives, finely chopped (optional)

Instructions

  1. Place the eggs in a single layer in a medium saucepan and add cold water to cover by 1 inch. Bring to a rolling boil over high heat, then immediately cover, remove from heat, and let stand for 12 minutes. This gentle cooking method prevents rubbery whites and green-ringed yolks.
  2. While the eggs cook, prepare an ice water bath in a large bowl. After the standing time, transfer the eggs to the ice bath using a slotted spoon and let cool for at least 5 minutes. Cooling rapidly stops the cooking and makes peeling easier.
  3. Gently tap each egg on a hard surface to crack the shell all over, then roll it between your palms to loosen the shell. Peel starting from the wide end, where the air pocket usually is. If shells stick, peel under running cold water. Pat the peeled eggs dry with paper towels.
  4. Halve the eggs lengthwise with a sharp knife. Carefully remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter, cut side up. If any whites tear, you can still use them; the filling will cover minor imperfections.
  5. Mash the yolks with a fork until they are fine crumbs. Add the cottage cheese, Dijon mustard, white vinegar, kosher salt, black pepper, and smoked paprika. Mix vigorously with the fork until the mixture is smooth and creamy, or for an ultra-silky texture, transfer to a small food processor and pulse until just combined. Avoid overprocessing, which can make the filling runny.
  6. Taste the filling and adjust seasoning: add a pinch more salt if needed, or a few drops of vinegar for tang. If the mixture seems thick, stir in a teaspoon of water or milk until it reaches a pipeable consistency.
  7. Transfer the filling to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off). Pipe the filling into the egg white halves, mounding it slightly. Alternatively, spoon the filling using two spoons.
  8. Garnish each egg with a light sprinkle of smoked paprika and a pinch of chopped chives, if using. For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at cool room temperature.

Notes

Storage: Store leftover deviled eggs in an airtight container in the refrigerator for up to 3 days. For best presentation, pipe the filling just before serving, or store filling and whites separately and assemble when ready. Freezing is not recommended, as the texture of the filling becomes watery upon thawing. To make ahead, prepare the filling and store it in a zip-top bag with the air removed; refrigerate for up to 2 days, then snip the corner and pipe into fresh egg whites.

Nutrition

Keywords: high protein deviled eggs, cottage cheese deviled eggs, healthy deviled eggs, protein snack, appetizer recipe, low carb deviled eggs, easy deviled eggs, classic deviled eggs, picnic food, party appetizer

Find it online: https://thehighproteinrecipes.com/high-protein-deviled-eggs-cottage-cheese-filling/