Avocado deviled eggs with cottage cheese
Stuffed eggs with a creamy avocado and cottage cheese filling instead of mayo. 21 g of protein, just 5 g of carbs per serving and ready in 25 minutes.
Ingredients
- 2eggs
- 50 gavocado(about half a ripe avocado)
- 50 gcottage cheese
- ½ tbsplemon juice(freshly squeezed)
- ½ tspmedium-hot mustard
- 2 ½ gchives(finely sliced)
- 2 ½ gdill(finely chopped)
- ½ tspsweet paprika
- ½ pinchblack pepper
Instructions
- 1
Place the 2 eggs in a pot, cover with cold water and bring to a boil. Once boiling, simmer for 9 minutes, then transfer immediately to ice-cold water.
- 2
Peel the 2 eggs, slice them lengthwise in half and carefully scoop the yolks into a bowl. Set the egg-white halves cup-side up on a plate.
- 3
Add the 50 g avocado and mash with a fork together with the yolks into a creamy paste. Then fold in the 50 g cottage cheese.
- 4
Season with ½ tsp medium-hot mustard, ½ tbsp lemon juice, a good pinch of salt and ½ pinch black pepper. Stir in the 2 ½ g chives and half the 2 ½ g dill.
- 5
Spoon the filling generously back into the egg halves with two teaspoons or a small piping bag. About one heaped teaspoon per half.
- 6
Dust with ½ tsp sweet paprika, scatter the remaining 2 ½ g dill on top and serve right away or chill for up to 2 hours.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 138 kcal | 320 kcal |
| Protein | 9 g | 21 g |
| Carbs | 2 g | 5 g |
| Fat | 10 g | 24 g |
| Fiber | 1 g | 4 g |
Frequently asked
How long do the filled eggs keep?
They taste best freshly filled, but hold up fine in an airtight container for one day in the fridge. On day two the avocado browns slightly. Flavour is still good, the look suffers. For a lunchbox, store the egg halves and the filling separately and assemble in the morning.
Can I make this without cottage cheese?
Yes. Swap the 100 g of cottage cheese for 80 g of Greek yogurt or low-fat quark, the filling turns smoother. Protein stays comparable at roughly 18 to 20 g per serving. To skip dairy entirely, use a second half avocado instead, but fat and calories will rise noticeably.
How do I get the yolks properly firm?
Put the eggs in cold water, bring to a boil and simmer for 9 minutes. Plunge them straight into ice water, that stops cooking and makes peeling easier. The yolk stays firm enough to mash without turning greenish. Add a minute for very large eggs.
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