Cottage cheese deviled egg dip
35 min · 14 g protein · 149 cals / serving
Everything you love about deviled eggs in a scoopable bowl: creamy egg yolks blended with cottage cheese, yellow mustard and a splash of vinegar until pale gold and silky, then folded with chopped egg white, crunchy pickle and chives and dusted with smoky paprika. Cold, tangy and rich, with crisp vegetables for dipping.
Ingredients
- 6 large hard-boiled eggs, boiled and peeled
- 1 1/2 cups cottage cheese (1%)
- 4 tsp yellow mustard
- 1 1/2 tsp white vinegar
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup reduced sodium dill pickles, finely chopped, patted dry
- 2 tbsp fresh chives, snipped
- 1/2 tsp paprika, smoked
To serve
- 1 English cucumber cucumber, cut into thick rounds
- 2 bell peppers, or 8 mini sweet peppers red bell peppers, cut into strips
- 3 stalks celery, cut into sticks
Steps
- Put the eggs in a pan, cover with cold water, bring to a boil, then cover, take off the heat and leave for 12 minutes. Cool them in iced water for 5 minutes and peel. The yolks should be fully set and pale yellow all the way through.
- Halve the eggs. Put all six yolks and two of the whites in the blender with the cottage cheese, mustard, vinegar, garlic powder, salt and pepper, and blend for about a minute until silky, pale gold and free of curds.
- Finely chop the remaining four whites and fold them into the dip with the pickles and most of the chives. Spread it in a shallow bowl, dust with the smoked paprika and the rest of the chives, and serve cold with the cucumber, peppers and celery.
Good to know
Can I use leftover deviled eggs?
Yes: blend the filled halves with the cottage cheese and skip the mustard and vinegar, then taste and adjust. It is how this dip started for a lot of people.
How long does it keep?
Two days, covered, in the fridge. Egg dips smell stronger on the third day, so make it the day you need it or the day before.
Other things to scoop with?
Radishes, endive leaves and snap peas are all good, and it makes a great sandwich filling on rye with lettuce.
Alternative
Per
- Calories
- 63
- Protein
- (41%)
- 6 g
- Fat
- (39%)
- 3 g
- Carbohydrates
- (20%)
- 3 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 194 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 892 kcal goes into the pot and 1439 g of ingredients comes out as about 1415 g of food: 63 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.