Light deviled eggs with cottage cheese

Butter, canned pork or chicken pate, the egg yolks, salt, pepper and home made mayonnaise is the classic Transylvanian recipe for deviled eggs. They taste good. Really good. And I can assure you, you are going to find them on each holiday table, on Christmas, Saint John, Saint Mary, or any anniversary.

Deviled eggs are a popular dish around here and they have a special place on Transylvanian tables, right near Boeuf salad, eggplant salad, ”sarmale” (the rice, meat and cabbage rolls), sour lamb soup people use to cook on Easter, meatballs and all the meaty dishes they love so much.
As I’ve already said, my people love meat and there are many who say they can’t eat any food with vegetables only, and especially in Transylvania people are known to eat really fatty foods (don’t ask me about cholesterol )

Considering all these, I must have been fallen out from another planet, because I could easily live without meat. No, I am not a vegetarian, is just that I don’t need, or feel like eating any meat, so most of my meals consist in cooked vegetables, yogurt, eggs and cheese, even I am a real Transylvanian woman.

The funny thing is that when I cook, I’m not thinking on how not to use the meat in my dishes. I just have recipes in mind – sometimes they stick to me and don’t even let me sleep – I cook them, just to realize a bit later that they have zero meat.
Deviled eggs were one of my favorite dishes when I was a child, but now I find them a little too heavy for my life and eating style, that’s how I discovered another kind of recipe you should try. Especially that consists mostly in cottage and cream cheese, they are light and fluffy like an easy summer sunny Sunday.

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