What to do when you have an extra dozen eggs in the fridge and about 40 minutes? Turn them into a tasty, high-protein snack by adding some spices and condiments. A staple of the Elevation 800–1,000 calorie diet plan.
Yield: 24 deviled egg pieces · Serves 4 (6 pieces per serving)
Per serving: 340 calories, 26 g protein, 1.5 g carbs · Per piece: 56 calories
Per serving: 340 calories, 26 g protein, 1.5 g carbs · Per piece: 56 calories
Prep: 15 min
Wait: 20 min
Cook: 10 min
Ingredients & Nutrition
| Ingredient | Calories | Protein | Carbs |
|---|---|---|---|
| 12 large eggs | 880 cal | 76 g | 5 g |
| 1/3 cup real mayonnaise | 480 cal | 1 g | 1 g |
| 1 tbsp yellow mustard | |||
| ½ tsp paprika | |||
| 1/3 tsp ground pepper | |||
| 1/3 tsp salt | |||
| Total | 1,360 cal | 77 g | 6 g |
Instructions
- Place eggs in a large pan and cover completely with an extra inch of water on top. Turn on high heat and cover with the lid.
- Bring to a hard rolling boil. As soon as the water looks angry, turn off the heat and let the eggs sit for 12–15 minutes with the lid on. This makes perfect hard-boiled eggs.
- Carefully drain the hot water down the sink. Submerge the eggs in cold tap water to cool. Drain, then cover the eggs with a generous amount of ice for 3–5 minutes to cool further.
- Drain the ice and water. With the lid on, roll the eggs around vigorously to crack the shells.
- Slice the eggs in half. Put all the egg yolks in a quart-sized ziplock bag. Mix in mayo, mustard, paprika, salt, and pepper. Squeeze the bag to blend the mixture.
- Cut a corner off the ziplock bag and squeeze the yolk mixture onto each half egg. Sprinkle with paprika or chili powder and serve.
Note: The original recipe included a short demo video for step 4 (cracking the shells). The video is no longer hosted; the written step covers the technique.
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Recipes are for general informational use as part of a provider-supervised weight-loss program. Consult your Elevation provider before changing your diet.