Chipotle Deviled Eggs
July 28, 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 hrs
- Yields: 4 servings
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
