Deviled eggs just got a serious upgrade. If you’re looking for a quick, protein-packed snack or appetizer that looks fancy but takes minimal effort, this one’s a winner. These cottage cheese high protein deviled eggs come with a little twist: a tulip-style presentation that turns your everyday boiled egg into a bouquet-worthy bite.

We’re talking creamy filling, tangy pepperoncini, a hint of dill, and that smooth cottage cheese texture bringing all the flavors together. Whether you’re hosting a brunch, making a meal-prep snack, or just trying to impress someone with your culinary creativity, these are as fun to make as they are to eat.

Why You’ll Love Cottage Cheese High Protein Deviled Eggs

These deviled eggs are anything but basic. Cottage cheese adds creaminess and ups the protein without all the extra fat, making this a smarter choice than the mayo-heavy version.

The pepperoncini gives a little tang and crunch, while the dill brings in some herbal freshness.

Plus, the tulip shape is honestly adorable and makes them party-ready in seconds.

And if you’re a fan of quick wins in the kitchen, you’ll appreciate how easy they are to throw together. Beautiful, tasty, and packed with goodness: that’s a rare trifecta.

What You Need To Make Cottage Cheese High Protein Deviled Eggs

You’ll need just a few kitchen staples to get started, and everything can be found in the recipe card below.

The base is made with hard boiled eggs and cottage cheese, which provide both structure and creaminess.

Pepperoncini adds a zesty bite, while dill gives that earthy, herby punch. A bit of the pepperoncini juice brightens up the mix, and you’ll finish it off with a little salt and pepper to taste.

Don’t forget the green onions if you want to turn these eggs into a full-on edible bouquet.

How To Make Cottage Cheese High Protein Deviled Eggs

1

Start by hard boiling your eggs and letting them cool. Once peeled, use a small sharp knife to cut the bottom of each egg in a jagged, zig-zag pattern so it mimics a tulip shape. Gently remove the top and use a chopstick (seriously, it works great) to scrape out the yolks into a bowl.

2

Add cottage cheese, diced pepperoncini, a splash of the juice, dill, salt, and pepper to the yolks and mix until creamy and smooth. You can mash it by hand or use a small food processor for a finer texture. Spoon or pipe the mixture back into the egg tulip cups.

3

To finish the flower effect, poke a small hole in the bottom of the egg with a chopstick and insert a green onion as a stem. Gather a few together, tie with a ribbon, and boom: you’ve got a deviled egg bouquet.

Commonly Asked Questions

What kind of cottage cheese should I use?

Use a smooth or small-curd cottage cheese for the best texture. If it’s too chunky, blend it slightly before mixing to keep the filling creamy.

Can I make these deviled eggs ahead of time?

Yes, you can make the filling and prep the eggs a day in advance. Store them separately in the fridge and assemble just before serving to keep everything fresh.

What’s the best way to pipe the filling?

A plastic sandwich bag with the corner snipped works just fine if you don’t have a piping bag. If you’re going for that fancy tulip look, the neater the piping, the better.