Ingredients

• 8 hard-cooked eggs, peeled and halved lengthwise
• 1/2 cup reduced-calorie mayonnaise
• 1/4 cup low-fat (1 percent) creamy cottage cheese, drained
• 1 tablespoon curry powder
• 1 tablespoon Dijon mustard
• Dash hot pepper sauce
• Paprika, for sprinkling
• Parsley sprigs, for garnish

Instructions

1. 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.
2. 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.