It’s almost Easter! Yeah!!! I must say that I love Easter, and  have wonderful memories of this wonderful holiday.  My mom always hid an Easter basket for my sisters and I, (and boy did she hide them good!) And we always colored Easter eggs, (in fact, we sometimes still do!)

However, it wasn’t until I really developed a personal relationship with the Lord that I started to see the true beauty of Easter.  I am so thankful to Jesus for dying for me, and for the continual life, love and truth that He demonstrates that sets  us free!

Img Source: mccormick.com

Being that it is Easter in a few days, I thought I’d post a recipe that would come in handy (if your anything like me) and have one-to-many hard boiled eggs lying around!

This recipe is a spin on the traditional ‘deviled egg’ which quite honestly has so much mayonnaise in it, that I see where it gets it’s name! I whipped together this delicious, creamy version that has the added bonus of extra protein (yeah)!  These eggs are wonderful to make as a filling and healthy snack, or would be great to have as a light appetizer before Easter dinner! 

Have a BLESSED Easter everyone!!! (Oh and by the way, I will be be taking a break from blogging for a week, because I will be on a cruise to the Cayman Islands!!! )

Ingredients:

• 12 eggs
• 1/2 cup cottage cheese (or you could use plain greek yogurt)
• 2 tablespoon sweet pickle relish (I like the kind sweetened with Splenda)
• 1/2 teaspoon mustard (you could also use dijon)
• 3 tablespoon light Miracle Whip (or light mayonnaise)
• Salt, Pepper, and Splenda (or stevia) to taste
• *Optional: Paprika (adds the pretty ‘red spice’ to the eggs), or chopped parsley (for green color)
• *Variations: Add finely chopped chives, red pepper, or celery for a healthy crunch!

Method:

1. Place your eggs into a saucepan.  Add enough cool water to cover the eggs by at least 3 inches.  Put the pot on a burner and set the temperature at high. When the water boils, lower the temp to med-high, and let the egg be in boiling water for 10 minutes. Turn off burner. Let eggs sit in hot water for 2 minutes. *(Note: the reason I made this ‘boiling water’ step so detailed is because it really is the best way I have found to make a hard boiled egg and have the shell slip off easily!)
2. After the eggs have sat in the hot water for 2 minutes, using tongs, carefully place the eggs one at a time into a bowl filled with ice water (or run the eggs under cold water continuously for about 2 minutes).
3. Peel the eggs and slice them in half lengthwise. With a small spoon, carefully remove the yolks, reserving 6 yolks for another use.
4. In a blender, puree the cottage cheese until smooth. (If  you are using yogurt, skip this step!)
5. In a medium bowl, mix the remaining 6 egg yolks with the cottage cheese mixture, Miracle Whip, relish, mustard, and seasonings to taste.
6. Spoon the mixture into the hollowed-out egg whites. Arrange the eggs on a platter and sprinkle with paprika.
7. Serve at room temperature or chilled. Refrigerate leftovers.

Enjoy!  Love Katie

Servings: 12

Calories: 65 Per Serving

Weight Watchers Points Plus Value: 3 Per Serving

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This post was written by Katie Farrell, the creator of Dashing Dish. Want to share Dashing Dish recipes with your friends and family? Click the ‘like’ or tweet button to the right and spread the love! Thanks so much and God Bless!

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