serves 4
ingredients
100g/4oz low-fat cottage cheese
50g/2oz low-fat mayonnaise
50g/2oz onion, finely diced
50g/2oz celery, finely diced)
1⁄4 teaspoon celery seed
1⁄4 teaspoon salt
1 teaspoon Dijon mustard
8 eggs, hard-boiled, halved with
yolks removed
2 tablespoons chopped fresh
flat-leaf parsley
• In a medium bowl, beat the
cottage cheese and mayonnaise
until fluffy. Add all the remaining
ingredients, except for the egg
white halves and the parsley, and
beat well once again.
• Stuff the eggs with the devilled
mixture, and chill until needed.
• Just before serving, scatter the eggs
with the parsley.
Note If you like, you can use the
egg yolks in the devilled mixture.
Simply chop finely and add with the
other ingredients – although this will
increase the calories.
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