Jammy Deviled-ish Eggs

Cami Glosz, MS, RD

Deviled eggs make a simple and delicious brunch dish or appetizer for a party or family gathering. While some people love the mayonnaise-egg yolk combo in traditional deviled eggs, many may prefer a lighter approach. These soft-boiled, deviled-ish eggs have just a dollop of the deviled goodness. The jammy yolk provides a creamy center, while a variety of crunchy toppings, like quick-pickled shallots and green onions, round out the textures and flavor profile.

 

This recipe was reprinted with permission from Cami Glosz, MS, RD

Total Time
25min
Prep Time
5min
Cooking Time
20min
Ingredients
7
Servings
6

Ingredients

7 large Eggs
1/2 Tbsp Mayonnaise
1/2 Tbsp Dijon mustard
1/8 tsp Salt
1/8 tsp Pepper
1/8 tsp Paprika
2 tsp White vinegar

Directions

  1. Bring a large pot of water to boil over high heat. Once boiling, add a splash of white vinegar. Gently add in one egg at a time with a slotted spoon, taking care not to drop and crack the eggs. Reduce the heat to medium-low, cover, and set a timer for 7 and a 1/2 minutes. (NOTE: If you are cooking more than 6 eggs, or the pot is crowded, 7 and 1/2 minutes is sufficient. If you have 3-4 eggs, reduce cook time to 7 minutes).

  2. Prepare an ice bath in a bowl with ice cubes and water. Carefully remove 6 eggs from the pot, while leaving one egg in for an additional 2 minutes to hard-boil. Add the eggs to the ice bath and let sit for 5 minutes. With the hard-boiled egg, scoop out the yolk and add to a small bowl. Set the white aside.

  3. Combine the egg yolk, mayonnaise, mustard, salt, pepper, and paprika.

  4. Peel and slice open the soft-boiled eggs lengthwise, wiping off the knife in between each egg.

  5. Add a small dollop of the deviled mixture onto each soft-boiled egg. Add additional toppings, as desired, such as quick-pickled shallots (recipe below), green onions, cracked black pepper, a dusting of paprika, and dill.

     

    To make quick-pickled shallots, add 1/4 cup water, 1/2 Tbsp salt, and 1/2 Tbsp sugar in a small saucepan on low heat until sugar and salt are dissolved. Turn off heat and once cooled, transfer to a small jar or container. Pour in 1/4 cup red wine vinegar and 1/8 cup apple cider vinegar into the jar and add 2-3 thinly sliced shallots. Shake well. Cover and place in the refrigerator for at least 10 minutes. Add on top of Jammy Deviled-ish Eggs and enjoy!

Nutritional Information

Makes 6 servings
Per Serving
  • Calories: 91
  • Total Fat: 5.5 g
  • Saturated Fat: 1.3 g
  • Sodium: 147 mg
  • Carbohydrates: 0 g
  • Dietary Fiber: 0 g
  • Protein: 7 g

Myplate Equivalents

Protein: 1 oz
Grain: 0
Fruit: 0
Vegetable: 0
Dairy: 0