Spicy Cottage Eggs
- 6 hard boiled eggs
- 1 tablespoon dried chives
- 3 tablespoons AE Classic Greek Yogurt
- 1 1/2 tablespoons AE Cottage Cheese
- 2 teaspoons fresh lime juice
- 1 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 12 low fat whole wheat crackers
Place the eggs in a large saucepan and fill with enough water to cover by one inch. Cover the pan and bring to a boil over high heat. When the water comes to a full boil, remove the pan from the heat and let the eggs stand in the water, covered, for 11 minutes. Immediately drain the eggs, cover them with cold water and let stand until they are cool enough to peel.
Carefully peel the eggs and slice in half lengthwise; remove the yolks from the whites and place in a small bowl. Mash the yolks with a fork, then blend in the yogurt, cottage cheese, chives, lime juice, curry, cumin and cayenne. Spoon a tablespoon of the yolk mixture into each egg white half, then cover and chill the eggs for 1 hour to blend the flavors. Sprinkle with paprika and serve with crackers.
Yields: 12 servings of one filled egg white and one cracker
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