by JJ Virgin on July 29, 2016
Nothing says summertime like a day at the beach! Pack a scrumptious, healthy lunch, and you’ve got the perfect way to keep everybody smiling and splashing all afternoon long. Here’s the first recipe in your Lunch at the Beach menu, Chipotle Deviled Eggs.
July 29, 2016
These delicious little protein bombs are perfect to grab and go. The chipotle adds just the right hint of smokiness without overwhelming heat!
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
Note: This recipe contains eggs. If you are egg intolerant, this recipe is not for you.
- Prep: 45 mins
- Cook: 1 hr
- Yields: 4 servings
Ingredients
5 large eggs
3 tbsp Sugar Impact Mayonnaise
3/4 tsp Dijon mustard
3/4 tsp grated lime zest
1/8 tsp ground chipotle pepper
1/8 tsp paprika
1/8 tsp sea salt
2 tsp chopped fresh cilantro
Directions
1Place the eggs in a medium saucepan and add enough cold water to cover them by 2 inches.
2Bring the water to a boil over high heat; cover the pan, remove from the heat, and let stand for 12 minutes.
3Meanwhile, fill a bowl with ice and water. Transfer the eggs to the bowl of ice water and let cool for 15 minutes
4Peel the cooled eggs and halve each lengthwise.
5Place the yolks in a bowl with one whole egg white; set the remaining whites aside.
6Mash together the yolks and white with a fork until fairly smooth.
7Stir in the mayonnaise, mustard, lime zest, chipotle pepper, paprika and salt; mix well.
8Set the reserved egg whites on a plate, cut-side up, and spoon the filling into each half.
9Cover with plastic wrap and chill for at least 1 hour before serving.
10Sprinkle evenly with the cilantro before serving.
This recipe is part of the Lunch at the Beach Menu, with Chipotle Deviled Eggs, BLT & Avocado Wraps, Garlic Hummus with Lentil Chips, and Fresh Fruit with Cinnamon Almond Butter. Check out the Lunch at the Beach Menu and Guide for links to all the recipes, plus more fun activities and tips for a fantastic beach picnic!
Want more tasty, healthy recipes? Check out jjvirgin.com/recipes.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Nutrition Facts
Calories160
Sodium250 mg
Protein8 grams
Sugar0 grams
Total Fat13 grams
Saturated Fat3 grams
Total Carbohydrates3 grams
Dietary Fiber0 grams
July 29, 2016
Store-bought mayo comes packed with sweeteners, damaging oils, and mystery additives known as “natural flavors.” This vegan-friendly homemade version is fresh and creamy, but without the sugar impact or eggs.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 10 mins
- Yields: 1 cup
Ingredients
1/4 cup unsweetened coconut milk
1/2 cup raw cashews
4 tsp lemon juice
1 tbsp Dijon mustard
1/2 tsp sea salt
1/2 cup macadamia nut oil
Directions
1Combine the coconut milk, cashews, lemon juice, mustard, and salt in a blender and puree.
2With the blender running, add the oil in a slow, steady stream until the mixture is thick and creamy.
3Store in an airtight container in the refrigerator for up to 3 weeks.
This recipe is part of the Lunch at the Beach Menu, with Chipotle Deviled Eggs, BLT & Avocado Wraps, Garlic Hummus with Lentil Chips, and Fresh Fruit with Cinnamon Almond Butter. Check out theLunch at the Beach Menu and Guidefor links to all the recipes, plus more fun activities and tips for a fantastic beach picnic!
Want more tasty, healthy recipes? Check outjjvirgin.com/recipes.
Originally published in JJ Virgin'sSugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Keep reading for more easy recipes that are just right for an afternoon at the beach. You started with Chipotle Deviled Eggs. Up next: tasty , with plenty of heart-healthy, brain-boosting avocado. (And bacon. Because BACON!) Then there’s Garlic Hummus with Lentil Chips and Fresh Fruit with Cinnamon Almond Butter.
To finish it all off, you’ll get a fun Lunch at the Beach guide, with tips and ideas for your very best day at the beach. Enjoy your time in the sun and waves with a quick game of Sand Pictionary or Beach Ball Relay, then make a vacation memento with seashells. And don’t forget about an easy way to make sure you’ve got cold drinks on hand all day. This is the stuff vacation dreams are made of!
FAQs
A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.
Is it better to make deviled eggs day before or day of? ›
For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.
What causes deviled eggs to get watery? ›
While proper cooking techniques are the first step to avoiding weeping, experimenting with certain deviled egg ingredients, unfortunately, can result in a watery, sloppy appearance on the plate. Ingredients with a high water content, like tomatoes or cucumbers, can help create this wet scenario.
What to do when you put too much vinegar in deviled eggs? ›
- If you have added too much vinegar to your recipe, don't panic. There are some simple ways to balance the acidity and save your dish. ...
- - Add some sugar or honey to the dish. ...
- - Add some baking soda to the dish. ...
- - Add some dairy products to the dish. ...
- - Add some herbs or spices to the dish.
Follow these steps…
- Gently place the egg in the glass and cover it with vinegar.
- Leave the egg for about 48 hours. You can speed up the process by changing the vinegar halfway through.
- Remove the egg and gently rub the eggshell away. ...
- Carefully drop your egg from a couple of centimetres and watch it bounce!
How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.
Should I boil my eggs the night before for deviled eggs? ›
If you are responsible for bringing deviled eggs, you can give yourself a head start with these tips: Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge.
What can I use instead of mustard in deviled eggs? ›
Ingredients
- 6 large eggs.
- 3 tablespoons mayonnaise.
- 1 teaspoon apple cider vinegar.
- 2 dashes Tabasco or other vinegar-based hot sauce, optional.
- kosher salt to taste.
- pepper to taste.
- 1 tablespoon snipped fresh chives.
- paprika for garnish.
But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white. Follow this tip: Having just the right amount of mayonnaise in the filling makes for good flavor and good texture.
Can you mess up deviled eggs? ›
Making deviled eggs involves hard-boiling and peeling eggs, slicing them and scooping out the yolks to mix with mayonnaise or other ingredients, and then refilling. But a lot can go wrong in a process with so many steps. The eggs may be overcooked or undercooked.
Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.
Why do deviled eggs smell like sulfur? ›
The green-gray color (and the whiff of sulfur smell that often accompanies it) comes from the reaction of iron in the egg yolk and sulfur in the egg white. When heated, the two can combine to make green-gray ferrous sulfide and hydrogen sulfide gas.
How do you firm up deviled eggs? ›
If you have a baby in the home, baby cereal can work as a thickener. Baby cereal is typically made from neutral-tasting rice, so using it shouldn't impact the flavor of your deviled eggs too heavily. Alternatively, if you really have nothing else to work with, all you need is more eggs.
Why add vinegar to egg mayo? ›
Along with the egg yolk, mustard helps emulsify the mixture, reducing the risk of our mayo breaking. Vinegar or lemon juice — Not only does a little acid like wine vinegar, champagne vinegar, and lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture.
Why does vinegar help peel hard boiled eggs? ›
Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.
What happens to egg white when you add vinegar? ›
When vinegar is added to eggs, its acetic acid combines with the calcium carbonate in the eggshell to produce carbon dioxide gas and calcium acetate. This reaction creates an acidic environment in the container, which can cause the egg whites to denature and become opaque and rubbery.
