Not-So-Devilish Deviled Eggs

Ingredients

8 hard-cooked eggs peeled, and

halved lengthwise

1/2 cup mayonnaise

1/4 cup creamy cottage cheese drained

1 tablespoon curry powder

1 tablespoon Dijon mustard

1 dsh hot pepper sauce

Paprika for sprinkling

Parsley sprigs for garnish

Preparation

Place 4 of the egg yolks in a food processor or blender (discard the other 4) with the mayonnaise, cottage cheese, curry, mustard and pepper sauce. Process until smooth.

Spoon the filling into a pastry bag with star tip. Pipe the filling into the egg whites, then sprinkle with the paprika. Garnish with the parsley. Refrigerate, covered, until ready to serve.

This recipe yields 8 servings.