Angelic Deviled Eggs

Ingredients 6 eggs , large 1/4 cup cottage cheese 3 tbsp ranch salad dressing 2 tsp dijon mustard 2 tbsp fresh chives , minced (or dill) 1 tbsp pimento peppers , well-drained and diced (or roasted red pepper) 4 cup cold water , divided Directions 1 Place eggs in medium saucepan. Add water until eggs are completely covered. Bring to boil, uncovered, over medium. 2 Remove from heat, cover and allow to stand for 15 minutes. 3 Drain hot water from saucepan, add cold water to cool eggs. 4 Drain water from saucepan, remove and discard egg shells. 5 Cut eggs in half lengthwise and remove yolks, reserving 3 yolk halves. 6 Discard remaining yokes, or save for later use, and place sliced egg whites on serving platter, cut sides up. 7 Cover egg whites with plastic wrap and place in refrigerator while preparing filling. 8 In food processor, combine cottage cheese, dressing, mustard, and reserved egg yolk halves. Process until mixture is smooth. 9 In small bowl, place cottage cheese mixture and blend in chives and pimiento. Spoon mixture into egg white halves, cover and chill at least 1 hour.