Not So Deviled Eggs

deviled eggs editedNutrition Facts

Serving Size: 1 egg half filled with 1 tablespoon of filling

Calories: 25 • Total Fat: 0.5 • Total Carbohydrate: 1g (Fiber: 0.5g • Sugars: 0g) • Protein: 3g

Nutritional Highlights

Low Calorie • High Protein • Low Carb • Low Sugar • Low Fat • Gluten-Free • Dairy Free

This recipe is an excellent low-calorie and high protein addition to breakfast or enjoyed as an appetizer for a party. Enjoy a few alongside some oatmeal with nut butter for a well-rounded breakfast or before a dinner with complex carbohydrates, fat, and some additional protein.

Dysphagia Level 1 – Pureed – omit eggs, puree edamame filling adding extra olive oil if needed to make it very smooth. Serve as a topping on pureed protein.

Dysphagia Level 2 – Ground/Mech Soft – omit eggs, make filling according to recipe and serve as a topping on a chopped meat or other protein.

Dysphagia Level 3 – Soft – make recipe as is. Omit lemon zest garnish.


Servings: 24

  • 12 hard boiled eggs; halved, yolks discarded (or saved for another use)
  • 1 cup cooked edamame
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp rice vinegar
  • juice from 1/2 medium lemon
  • 1/2 tbsp olive oil
  • zest from lemon for garnish, optional
  1. Peel and halve the hard-boiled eggs. Remove the yolks and either discard them or save them for later use.
  2. Place edamame, garlic, salt, pepper, rice vinegar, and lemon juice in a food processor. Process until smooth.
  3. Stream in olive oil and continue processing until desired consistency is reached.
  4. Fill each egg with 1 tablespoon of edamame mixture and top with lemon zest if desired.



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