Deviled eggs with cottage cheese and Dijon mustard

Place the eggs in a saucepan, pour hot water over them, and cook over medium heat for 10 minutes until hard-boiled. Then cool them with cold water, peel them, and cut them in half lengthwise.

Carefully remove the egg yolks and mix them in a bowl with the cottage cheese and Dijon mustard, then season with salt and pepper. Transfer the resulting cream into a piping bag and pipe it back into the cooked egg whites. Garnish with fresh parsley and serve with wholemeal bread.