Cottage Cheese Deviled Eggs

• 6 hardboiled eggs, cut in half with yolks removed
• 3 egg yolks (discard 3 yolks)
• 90 grams (about 1/3 cup) cottage cheese
• 1 teaspoon dijon mustard
• 1/4 teaspoon celery salt
• Freshly cracked black pepper, to taste
• Paprika, for serving

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1. I prefer creamy cottage cheese rather than one with large curds. To achieve the consistency I like, I empty the contents of the entire container into a food processor and process until smooth.
2. Place 3 yolks, and the rest of the ingredients (except paprika) into a bowl and mash with a fork until well combined.
3. Distribute the filling evenly among the egg halves.
4. Sprinkle with paprika.