Cut eggs in half lengthwise, remove yolks. Mash yolks; add mustard, vinegar, chopped olives and relish. Add cottage cheese, mix well; season with salt and pepper. Refill egg whites with mixture, piling it high. Sprinkle with paprika, if desired. Serve in lettuce cups.
Cottage Cheese Salad Ring
2 tablespoons plain, unflavored gelatin
½ cup cold water
2 pounds cottage cheese
1 cup cream or top milk
2 tablespoons lemon juice
1 teaspoon onion juice
¼ teaspoon paprika
Salt to taste