The Best Deviled Egg Recipe
Foods are truly seasonal -- just mention a dish, and a season should come to mind. For example, chili is a fall or winter classic, while deviled eggs seem to be one of those dishes we associate with spring and summer. Everyone has their own variation for deviled eggs, a recipe that's passed down through generations. This recipe is no different and contains an ingredient that most would not associate with the classic picnic side: cottage cheese. Trust me on this, you will have the fluffiest and possibly best deviled eggs at your next family reunion. Pair this dish with wine that has good acidity, such as a 2014 Finial California Sauvignon Blanc.
- 8 hard boiled eggs**
- 1/2 cup cottage cheese, drained through a sieve
- 2-3 tablespoons mayonnaise
- 2 tablespoons chopped pepper relish
- Salt and pepper
- Hungarian paprika
- Fresh dill for garnish
** The easiest way I have found to hard-boil eggs is to bring just enough water in a saucepan to cover the eggs to a rapid boil. Once boiling, add the eggs, set a timer for 13 minutes, and turn the heat down to a simmer. After the time is up, set the pan in the sink and run cold water into it for 1 minute. Cover the eggs in ice and allow to sit for at least 15 minutes. You will now be able to peel your eggs effortlessly.
Slice eggs in half, and transfer the yolks to a bowl. Add the cottage cheese, mayonnaise, relish, salt and pepper to taste. Gently combine the mixture, turning and breaking up the yolk to get a thick but fluffy consistency.
Using a spoon, stuff the eggs with generous amounts of the yolk mixture.
Plate and add dashes of paprika and small sprigs of dill.