A lighter, high-protein take on classic deviled eggs, swapping traditional mayo for creamy Breakstone's cottage cheese. This recipe offers a base deviled egg filling and several creative topping variations for a fun 'egg flight'.
1. Bring a pot of water with 1 tsp. salt to a rolling, bubbly boil. Carefully drop eggs in with a spoon and boil for 8 minutes and 30 seconds.
2. Immediately place the boiled eggs in an ice bath to cool, then peel them.
3. Cut each egg in half lengthwise. Gently pop out each egg yolk into the bowl of a food processor.
4. Add 1/2 cup cottage cheese, 1 tsp. dijon mustard, and 1/2 tsp. salt to the food processor with the yolks. Blend until the mixture is smooth.
5. If desired, transfer the filling to a piping bag and pipe it into each egg white shell.
**Topping Suggestions:**
* **Caramelized Shallot:** Pipe filling, then top with caramelized shallots, shredded cheddar cheese, and a sprinkle of black pepper.
* **Avocado Toast:** Dip the egg white in butter-toasted panko breadcrumbs. Pipe filling, then top with sliced avocado, a dash of sea salt, and a drizzle of hot honey.
* **Springy Cucumber:** Pipe filling, then wrap with thin cucumber ribbons. Top with lemon zest, sumac, and fresh mint.
* **Middle Eastern Za’atar:** Dip the egg white in za’atar seasoning. Pipe filling, then top with a pita chip and a drizzle of olive oil.
* **Basque Gilda:** Pipe filling, then top with an anchovy fillet, a green olive, and a pickled pepper (guindilla).
* **Everything Bagel:** Dip the egg white in everything bagel seasoning. Pipe filling, then top with capers and fresh dill.
