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
Prep Time
Cooking Time


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


  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