Deviled eggs are a classic accompaniment to summer picnics and barbecue. 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.

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

Smoked paprika, to garnish

Place the eggs in a large saucepan and fill with cool water. Cover the pan and bring to a boil. Remove the pan from the heat and let sit for 15 minutes. Drain the hot water, leaving the eggs in the pan. Fill the pan with cold water and a cup of ice. Allow the eggs to cool completely.

Meanwhile, in a food processor combine the cottage cheese, mayonnaise, mustard, vinegar and horseradish. Puree until smooth. .

Peel the eggs but keep them intact. Slice the eggs in half lengthwise. Retain the egg whites. Discard half of the yolks.

In a medium bowl, mash the remaining yolks. Add the pureed dressing mixture and the relish. Stir to combine, then season with salt and black pepper. Using a pastry bag or a zip-close bag with the corner cut off, or using a spoon, refill the wells in the egg whites. Garnish the tops with a little sprinkle of smoked paprika and some chopped chives.

Makes 24 halves. Per half: 35 calories; 15 calories from fat (49 percent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 55 mg cholesterol; 1 g carbohydrate; 3 g protein; 0 g fiber; 105 mg sodium.