Deviled Eggs
 
Prep time
Cook time
Total time
 
Serves: 12 pieces
INGREDIENTS:
  • 18 pitted black olives
  • 6 large eggs
  • ½ cup cottage cheese
  • 1 tablespoon regular mayonnaise
  • 2 teaspoons green onion, minced
  • ½ teaspoon dijon mustard
  • Freshly ground black pepper to taste
DIRECTIONS:
  1. Gently place the eggs in a large pot and fill with water until it is about one inch above the tops of the eggs. Place on the stove over high heat and bring to a raging boil then remove the pot from the element right away, cover with a tight lid and set aside for 14 minutes. Then place the pot in the sink and turn on the cold water, letting it flow into and out of the pot until the eggs are cooled (this ensures they do not overcook and makes the shells easier to peel). Now carefully remove the shells and use a very sharp knife to cut the eggs in half lengthwise. Scoop all the egg yolks into a small bowl and use the back of a fork to mash them together with the cottage cheese, mayonnaise, mustard and green onion, until it is all blended. Add in a couple dashes of pepper, taste test, then scoop the yolk mixture back into the egg whites. For the spiders, cut 6 of the olives in half to create the bodies then use the remaining ones for the legs. Cut them in half then cut them again into strips widthwise and arrange on the tops of the eggs. They can be made a day in advance and stored in the refrigerator.
Recipe by Love from the Land at https://www.lovefromtheland.com/deviled-eggs/