High-Protein Deviled Eggs

1. 1
   boil · ~12 min

   Hard-boil the eggs.

   1.Place 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch.

   2.Bring water to a rolling boil over high heat, then immediately cover with a lid and remove from heat.

   3.Let stand covered for 10-12 minutes.

   4.Transfer eggs to an ice water bath and let cool completely for 5 minutes.

   TIPOlder eggs peel more easily than very fresh ones. The ice bath shocks the eggs for clean peeling.
2. 2
   prep · ~5 min

   Peel and halve the eggs.

   1.Gently tap each egg on the counter to crack the shell all over.

   2.Peel under cool running water, starting from the wider end.

   3.Pat eggs dry. Slice each egg in half lengthwise and carefully pop out the yolks into a mixing bowl.
3. 3
   mix · ~3 min

   Make the high-protein filling.

   1.Add Greek yogurt, cottage cheese, mayonnaise, dijon mustard, lemon juice, salt, and black pepper to the bowl with the yolks.

   2.Blend with an immersion blender (or mash thoroughly with a fork) until completely smooth and creamy with no cottage cheese lumps.

   3.Taste and adjust seasoning if needed.

   TIPBlending is key—it transforms the cottage cheese into a silky texture. A food processor works too.
4. 4
   assemble · ~4 min

   Fill the egg whites.

   1.Spoon the filling into a piping bag fitted with a star tip (or use a zip-top bag with a corner snipped off).

   2.Arrange egg white halves on a serving plate.

   3.Pipe the filling generously into each cavity, swirling upward for height.
5. 5
   garnish · ~1 min

   Garnish with paprika and chives and serve.

   Dust each filled egg lightly with smoked paprika and scatter fresh chives on top. Serve immediately or chill for 30 minutes for firmer texture.

   TIPChilling melds the flavors and makes them easier to eat as finger food.

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