Jammy Deviled-ish Eggs

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@veggiesthenwine

  • 20 Minutes
    Total Cook Time
  • 7g Protein
  • 91 Calories
7 Large Eggs
1/2 Tbsp Mayonnaise
1/2 Tbsp Dijon mustard
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Paprika
2 Teaspoons White vinegar

Recipe makes 6 servings

Per Serving

Calories: 90

Total Fat: 5.5 g

Saturated Fat: 1.3 g

Sodium: 147 mg

Carbohydrates: 0 g

Dietary Fiber: 0 g

Protein: 7 g

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!

     

     

    MyPlate Equivalents: Protein 1 oz, Grain 0, Fruit 0, Vegetable 0 cup, Dairy 0