Deviled eggs currently are one of the “It” foods. Sort of glad to see the cupcake and those damn cake pops obsession dying down as well. Every time I went into any store, heck, a hardware store, there were cupcakes…. oh, wait, focus Nieta, back to deviled eggs. Although it is a dish relegated for barbecues and the 70’s, they are getting a makeover. You can do so much with them as you will see in the recipe. Even with new popularity, they have a bad reputation. Ever had one that tasted like pure sugar or one that was soup-like. Me and Bae 🙂 went to lunch and I ordered some as an app, no matter how much salt, pepper, and prayer I added, they were just bland. I am going to give you the secrets to not just perfect deviled eggs, but clean-chEATing ones.
Secret # 1
Why are you boiling the eggs for as long as you would cook a turkey? Please stop. Right now. Stop.
Put eggs in a pot. Fill a pot with cold water covering eggs by 1 inch, put a lid on, and bring to a boil. Once boiling, cover and turn heat to a simmer for 10 minutes. Drain. Put in ice cold water for 5 minutes to stop the cooking and cool. Perfect boiled eggs. Trust me.
Don’t use fresh eggs. Seriously. Eggs that are 7 days or older work best when peeling. I said 7 days, not months. We want those eggs sexy not looking like they have been through something.
This one changed the way I prepared deviled eggs forever! Throw those egg whites that got broken and ugly while peeling in with the yolks. Yep. Growing up, I only saw my mom use the yolks for filling and using the whites to put the filling in. Adding the egg whites gives your filling more depth and a silky texture. If you have a food processor this works best for a smooth filling. If not, use your blender. DO NOT MASH WITH A FORK, lol. If using a blender, add a little water to it to get it going.
Now that you know the tricks let’s get to eating!
Deviled Eggs With Shallot Confit
For the Shallot Confit:
2 Shallots, sliced
1-2 tbsp Coconut Oil
1 tsp. Red wine Vinegar
Red Pepper Flakes
Pinch of Salt
1. Put coconut oil in a small saucepan over medium heat. Once it’s melted, add the shallots. Stir to coat.
2. Cook them down on low heat, stirring occasionally (maybe 3 or 4 times during the whole process) Toss in the salt about half way through.
3. Cook shallots for 25-40 minutes, until they are a deep brown and caramelized.
4. Set aside
For the Deviled Egg Filling
9 peeled boiled eggs, cut lengthwise (Throw in a couple more to add whites to the filling)
*½ C 0% plain Greek yogurt (I use Fage)
1 tbsp yellow or dijon mustard
¼ tsp black or white ground pepper
¼ tsp salt and pepper, to taste
1 tbsp honey or agave
1. Cut eggs in half lengthwise and pop yolks into a food processor; reserve whites. Add yogurt, mustard, pepper, salt, honey, and extra egg whites to food processor and whirl until smooth, scraping down the bowl as needed.
2. Scoop yolk mixture into a piping bag, if you don’t have one, no worries, put in a Ziploc bag and snip a small piece of the corner off. Pipe filling in Hollowed egg whites.
3. Top with Shallots.
Make It Your Own
Try these clean-cheating toppings instead of shallots
Nitrate Nitrite Free Turkey Bacon
*Note: For those consuming 50g or less of carbs or are doing Keto, you can use mayo…you lucky duck, but omit the honey/agave in your filling.