Deviled Eggs

1. 1

   Place the eggs in a large saucepan with enough cold water to cover by 1 inch.

2. 2

   Bring to a simmer, do not boil.

3. 3

   Cook 10 minutes; start the timer as soon as the water bubbles.

4. 4

   Drain and set the pan under cold running water for 2 minutes.

5. 5

   Peel the eggs and slice them in half lengthwise.

6. 6

   With a small spoon, carefully remove the yolks, reserving 6 yolks for another use.

7. 7

   In a blender, puree the cottage cheese until smooth; set aside.

8. 8

   In a medium bowl, mix the remaining 6 egg yolks with the cottage cheese mixture, mayonnaise, relish and mustard; spoon the mixture back into the hollowed-out egg whites.

9. 9

   Arrange the eggs on a platter and sprinkle with paprika.

No additional tips available.