I LOVE deviled eggs! Love them! Like, whenever I’m at a restaurant in the South that has them as an appetizer–because restaurants in the South have them as appetizers all.the.time–I have to order them! And without fail, they are DELICIOUS! But, hey, they’re so NOT good for you even though they’re chock full of protein.
So when I saw that 21 Day Fix creator Autumn Calabrese and her chef/brother, Bobby Calabrese, had come up with a healthy and 21 Day Fix-approved version of the deviled egg, I was all over it!! The recipe debuted on Beachbody On Demand‘s cooking show, Fixate, which has fast become my bible for healthy, clean recipes! (Seriously, though, can we discuss these recipes from the Fixate coking show!: Quinoa Tabouli Bowl, Tuna Salad, Zucchini Lasagna, and Pumpkin Whoopee Pies!!) The recipe actually features three different versions of a deviled egg so your options are awesome! I opted to follow the Asian Infusion, which, again, is DELICIOUS!
You guys, I could literally eat the filling by the spoonful! It’s that good, y’all! In fact, dare I say I like the flavor even more than the heavy, calorie-laden versions chefs like Paula Deen feature in their restaurants?? I actually have these for lunch along with some hummus and baby carrots and it’s perfect! Filling, healthy, full of nutrients I need!
So here you go: literally one of the best deviled egg recipes I have ever had to date!
Serves 3 (4 halves each)
- 6 large eggs
FOR ASIAN INFUSION:
- ¼ cup mayonnaise
- 1 tsp. Dijon mustard
- ¾ tsp. finely grated lemon peel (lemon zest) (peel of approx. ½ lemon)
- 1 Tbsp. fresh lemon juice
- ½ tsp.
- Sesame Infusion (see separate recipe for Sesame Infusion)
- 1 pinch ground black pepper
- ¼ tsp. Thai fish sauce
- 1 Tbsp. bonito flakes (optional)
- Ground sweet paprika (for garnish; optional) *I used ground smoked paprika and it was SO good!
1. Bring water to a boil in a large saucepan over high heat.
2. Add eggs; cook for 12 minutes. Cook’s Note: To avoid cracking, remove your eggs from refrigerator 30 minutes before you cook them.
3. Remove eggs from boiling water; immediately place eggs in an ice water bath to stop cooking process. Peel eggs as soon as they are cool enough to handle.
Cook’s Note: The shock of ice water separates shell from the white, making eggs a snap to peel, but if you leave them in cold water too long, the temperature equalizes and the effect is lost.
4. Carefully cut eggs in half. Follow instructions for the recipe or recipes you want to make.
FOR ASIAN INFUSION:
1. Place yolks in food processor (or blender). Add mayonnaise, mustard, lemon peel, lemon juice, Sesame Infusion, pepper, fish sauce, and bonito (if desired); pulse until smooth.
Cook’s Note: The size of yolks varies and more or less mayonnaise might be needed to achieve the desired consistency; you are looking for a texture similar to frosting.
FOR SESAME INFUSION
- ¼ cup sesame oil
- 3 cloves garlic, finely chopped
- 1 Tbsp. finely chopped fresh ginger
- ½ tsp. ground smoked paprika
- Heat oil, garlic, and ginger in small saucepan over low heat, stirring occasionally, for 12 to 15 minutes, or until garlic has turned golden brown. Remove from heat.
- Add paprika; allow to infuse until oil has cooled to room temperature.
TIP: Bonito is a Japanese smoked fish that can be found at many health food markets and Asian markets.
21 Day Fix container breakdown:
1 red, 3 1/2 tsp.