Miracle Whip or Mayo? Everyone seems to have their opinion on the matter. Personally, I don't mind the flavor of either... but my boyfriend has a strong aversion to the flavor of Miracle Whip. I found that out the hard way while making this recipe.
I tasted my first batch and was very happy with the results! Mark did not feel the same... he looked at me oddly and asked what I put into the recipe. He did not have an impressed look on his face, so I knew he didn't like it. When I told him the ingredients, he looked at me with horror that I would put Miracle Whip into anything.
Long story short, I remade the recipe with Hellmann's Mayonnaise. He was very happy with the results... success!
I thought both versions tasted great. In fact, I think I liked the Miracle Whip version better. Choose your personal favorite when making this recipe :)
I replaced most of the yolks in this recipe with nonfat cottage cheese. The results were still creamy and decadently delicious!
Makes 12 servings (1/2 egg each)
- 6 eggs, hard boiled and cooled*
- 3 tablespoons nonfat cottage cheese
- 1 tablespoon fat free mayo
- 1 teaspoon dijon mustard
- salt and pepper to taste
- small amount of paprika and dried dill for topping
- Cut each egg in half. Discard all but 4, 1/2 yolks (2 whole yolks). Place the kept yolks, cottage cheese, mayo, mustard, salt, and pepper into a food processor (I used my magic bullet). Process until smooth.
- Place filling into the corner of a ziplock bag. Cut the corner off and use like a piping bag to fill each egg half with filling. Garnish with paprika and dill if desired. Can refrigerate for up to 1 day in advance.
(For 1 serving (1/2 egg + filling))
- 21 Calories
- 1g Carbohydrates
- 0g Sugar
- 0g Fiber
- 1g Fat
- 3g Protein