Here’s a not-so-sinful take on deviled eggs

Deviled eggs are a classic accompaniment to summer picnics and barbecues, but they generally are loaded with fat and calories from the egg yolks and mayonnaise.

We set out to remake the filling to be flavorful, yet pack significantly less guilt. Egg yolks do have great nutritional value; the majority of an egg’s vitamins and minerals actually are found in the yolk. Along with those nutrients, however, are plenty of fat and cholesterol.

To lower the fat and cholesterol but keep the luscious flavor, we opted to use just some of the yolks. For the creaminess associated with mayonnaise, we use a combination of low-fat mayonnaise and pureed low-fat cottage cheese.

The cottage cheese may sound a little off-putting, but it’s a great trick for when you need an ingredient that’s thick, creamy and low-fat. With a relatively neutral flavor, it can be combined with other ingredients, such as fresh herbs, to be used in place of mayonnaise, even as a sandwich spread.

NOT-SO-SINFUL DEVILED EGGS

12 large eggs

Ice

1/2 cup low-fat cottage cheese

3 tablespoons low-fat mayonnaise

1 tablespoon Dijon mustard

2 teaspoons cider vinegar

1 tablespoon prepared horseradish

1 tablespoon sweet pickle relish

Salt and ground black pepper, to taste

Fresh chives, to garnish

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