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Spicy Jalapeño Deviled Eggs with Lime Zest

Spicy Jalapeño Deviled Eggs with Lime Zest

Snack
Prep Time
20min
Cook Time
15min
Servings
4
Calories
385
Chef's Note

For a make-ahead option, prepare the egg whites and filling separately up to 24 hours in advance. Store them covered in the refrigerator and pipe the filling just before serving for the freshest presentation. If you find the protein powder makes the mixture too thick, add a bit more lime juice to achieve the perfect piping consistency.

Tags
high-protein
snack
eggs
spicy
jalapeño
lime
gluten-free option
meal prep
intermediate
Ingredients

  • 12 whole large eggs

  • 1/4 cup pickled jalapeños

  • 2 whole lime

  • 1/2 cup Greek yogurt

  • 3 tablespoons mayonnaise

  • 2 teaspoons Dijon mustard

  • 1 teaspoon honey

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons cilantro

  • 16 pieces whole wheat crackers

  • 4 scoops protein powder (unflavored)

  • 8 whole rice cakes

Instructions
  • 1

    Place 12 large eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat.

  • 2

    Once boiling, remove the pot from heat, cover, and let the eggs stand for 12 minutes.

  • 3

    Prepare an ice bath in a large bowl. Transfer the eggs to the ice bath and let cool for 5 minutes.

  • 4

    Peel the eggs carefully, then cut each in half lengthwise.

  • 5

    Gently remove the yolks and place them in a medium bowl. Arrange the whites on a serving platter.

  • 6

    Mash the egg yolks with a fork until smooth.

  • 7

    Add 1/2 cup Greek yogurt, 3 tablespoons mayonnaise, 2 teaspoons Dijon mustard, and 1 teaspoon honey to the mashed yolks and mix until well combined.

  • 8

    Add the zest of 1 lime and 2 tablespoons of lime juice to the mixture.

  • 9

    Stir in 1/4 cup finely chopped pickled jalapeños, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 10

    Fold in 2 tablespoons finely chopped cilantro and 4 scoops of unflavored protein powder, mixing thoroughly until smooth.

  • 11

    Transfer the filling to a piping bag fitted with a star tip, or use a zip-top bag with a corner snipped off.

  • 12

    Pipe the filling generously into each egg white half.

  • 13

    Garnish the deviled eggs with additional lime zest, jalapeño slices, a sprinkle of smoked paprika, and cilantro leaves.

  • 14

    Serve 6 deviled egg halves per person with 4 whole wheat crackers and 2 rice cakes on the side.

Nutrition Information (per serving)
385
Calories
29g
Protein
39g
Carbs
13g
Fat
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