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Halve eggs lengthwise with a sharp knife.
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Gently remove the yolks.
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Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves).
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Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
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Spoon about 2 teaspoons yolk mixture into each egg white half.
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Sprinkle with paprika, if desired.
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Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water.
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Bring to a simmer over medium-high heat.
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Reduce heat to low and cook at the barest simmer for 10 minutes.
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Remove from heat, pour out hot water and cover the eggs with ice-cold water.
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Let stand until cool enough to handle before peeling.
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Tip: Dont go for the freshest eggs you can find.
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I know that sounds odd, and for most applications the fresher the better.
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But in this case, you dont want to use eggs straight from the farm, as theyre harder to peel and youll end up losing half the whites in the process.
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Tip: Peel like a pro.
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After you boil the eggs, run them under a little cold water so that theyre cool enough to handle.
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Then crack them all over and put them in cold water to finish cooling.
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This makes them easier to peel.
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Tip: Use two-thirds of the yolks.
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(The yolks have most of the calories and fat in eggs.
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One yolk has 5 grams of fat and 54 calories, compared with only 16 calories and no fat in an egg white.)
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Instead, use nonfat cottage cheese to stand in for some of the yolksit keeps the filling velvety and rich while reducing some of the fat.
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Tip: Instead of regular mayo choose low-fat.
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It has 15 calories per tablespoon and 1 gram of fat.
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It really is a miracle in creating a velvety filling.
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Tip: When it comes to a classic-tasting deviled egg, you must use yellow mustard.
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It has the right acidity and saltiness that adds a special punch.
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(If youre a mustard snob, you can do a blend of a more high-brow mustard with a little yellow mustard.
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).
