Devilled eggs with cottage cheese

These devilled eggs with cottage cheese are an easy,high-protein way to add extra protein and calcium to a meal. They also make a nutritious snack or an elegant little party nibble. The creamy filling is made with egg yolks, cottage cheese, Greek yoghurt, mustard, lemon and fresh salad cress, giving the classic devilled egg a lighter, tangy twist. I used Polish curd cheese mixed with Greek yoghurt, but you can also use English-style cottage cheese. As English cottage cheese is usually softer and creamier, you may need less Greek yoghurt. Serve these devilled eggs as a side dish, appetizer or snack, or alongside avocado sourdough toast for a protein-rich brunch or lunch.

Print Recipe

Prep Time 2

Cook Time 10

Total Time 12

Servings: 2

Course: Breakfast, Side Dish, Snack

Cuisine: Mid&East European

Ingredients Method

Ingredients

4 eggs
2 tbsp curd cheese or cottage cheese
1 tbsp Greek yoghurt
2 tbsp salad cress plus extra to garnish
½ lemon, finely zested
A squeeze of lemon juice
Mustard to taste
Freshly ground black pepper
Salt if needed
1 pinch paprika or cayenne chilli optional

Method

Place the eggs in a pan of cold water and bring to the boil.
As soon as the water boils, cover the pan with a lid and turn off the heat. Leave the eggs for 7 minutes, then drain and rinse under cold water. Transfer them to a bowl or pan of cold water and leave to cool completely for about 10 minutes.
Peel the eggs, then cut them in half lengthways.
Carefully spoon the yolks into a bowl and mash them with a fork.
Stir in the curd cheese, Greek yoghurt and mustard until well combined. Add plenty of freshly ground black pepper, the lemon zest and a little lemon juice. Stir in the salad cress.
Taste and adjust the seasoning to your liking. Add a pinch of paprika or cayenne chilli if you like, and a little salt if needed.
Fill the egg whites with the mixture and arrange them on a serving plate. Chill until ready to serve.
Garnish with fresh salad cress just before serving.