These deviled eggs keep everything you love — tang, creaminess, and that irresistible savory bite — but add an extra boost of protein thanks to Good Culture cottage cheese. Two types of mustard brighten the filling, while a splash of white vinegar keeps everything balanced. Topped with crispy shallots and a dusting of paprika, these deviled eggs deliver creamy centers with just the right amount of crunch.
Serving: 12 deviled eggs
Ingredients:
- 6 eggs
- 1 tablespoon finely chopped cornichons
- ¼ cup of Good Culture cottage cheese (55 grams)
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1 teaspoon white wine vinegar
- ¼ teaspoon salt
- Fresh black pepper
- ¼ cup fried shallots, optional for garnish
- Hot Paprika, for dusting
Instructions:
- Boil a large pot of water and add 6 eggs, boil for 10-11 minutes for solid egg yolks.
- While the eggs boil prepare an ice bath.
- As soon as the timer goes off place the eggs in the ice bath and let them cool for 10 minutes.
- While the eggs cool, chop the cornichons.
- Once the eggs have cooled, peel them and slice in half.
- Remove the egg yolks and place them into a bowl. Place the egg whites on your desired plate.
- Mash the egg yolks and add the cottage cheese, Dijon mustard, whole grain mustard, white wine vinegar chopped cornichons, salt and pepper.
- Top with a few fried shallots and enjoy!