American · Lunch
Deviled Eggs (High-Protein)
Hard-boiled eggs halved with yolks mashed into a creamy filling of Greek yogurt, Dijon mustard, and mayonnaise, then piped back into the whites. Topped with smoked paprika and fresh chives, served with black beans and lentils for added fiber and plant protein.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
570Calories
50.1gProtein
25.4gFat
42.5gCarbs
3.4gSugar
11.2gFiber
678mgSodium
741mgChol
7.4gSat Fat
1053mgPotassium
260mgCalcium
8.4mgIron
1.5mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Place the seven eggs in a saucepan and cover with cold water by an inch, ready to boil.
2
Boil
Bring the saucepan to a boil over high heat, then reduce to a gentle simmer for 12 minutes until the yolks are fully set.
3
Cool
Drain the eggs and rest them in an ice water bath for 15 minutes until cold.
4
Whisk
Peel and halve the eggs, then mash the yolks with Greek yogurt, Dijon mustard, mayonnaise, salt, and pepper until smooth and creamy.
5
Plate
Pipe the filling into the whites, scatter the black beans and lentils alongside, dust with smoked paprika and chopped chives.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 6 tbsp90g full-fat Greek yogurt
- 4 tsp4 tsp Dijon mustard
- 2 tbsp28g mayonnaise
- 1 tsp1 tsp smoked paprika
- 1 cup170g cooked black beans, drained
- 1 cup160g cooked lentils
- 2 tbsp2 tbsp fresh chives
- a pinch of salt and black pepper
