The Diabetic-Friendly 'Jamie Deviled Egg' is the result of time spent researching and cooking up diabetic-friendly dishes to soon try for my niece, Jamie.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
The age of an egg dictates how easily that egg will peel. In this case, purchase eggs from the grocery store, not a local farm. You want old eggs. NOT GROSS. Not.
An aged egg will peel but a fresh egg will not peel easily. Older eggs make better hard boiled eggs due in part to a thinner albumen and a larger air pocket at the top of the egg, something a fresh egg just doesn't have.
Grocery store eggs are already a couple of weeks old by the time they're received. Grab those. Just a fact.
1. Start your eggs in cold tap water.
2. Fill the water level to one inch above the eggs.
3. Set the pot atop the burner and bring the pot to a boil.
4. The moment the boil begins, slap a lid on the pot and remove from the heat.
5. Let sit undisturbed with the lid on for 12 minutes.
6. Move the pot to the sink.
7. Pour off most of the hot water and place the pot with the eggs under cool running water to stop the cooking process, about 2 to 4 minutes.
8. While still in the water, gently tap and roll the eggs against the bottom of the pan to shatter the shells.
9. Roll on every side and both ends so that the shell is well fractured.
Your eggs should peel without issue.
So right out of the gate, let me just say The Diabetic-Friendly 'Jamie Deviled Egg' is healthy, visually appealing, and DOWNRIGHT DELISH. For those of you who will squawk when I list among the ingredients 'cottage cheese,' don't screw your nose up quite so soon. This is known as the disappearing deviled egg in my house, and nobody eating them is the wiser where the cottage cheese is concerned.
How This Recipe Came About...
The Diabetic-Friendly 'Jamie Deviled Egg' is the result of my efforts, a foodie-centric Aunt to a sweet niece with juvenile diabetes, to find foods that she can eat without worry. There are a ton of diabetic-friendly recipes out there.
I am sure there are many for some version or another of a deviled egg, too. However, none did I find that were as gourmet as this which incorporates fresh herbs and a lovely white wine vinegar. Oh, and it's fantastic if you are counting calories, too.....
Quick and easy is what it’s all about when you have kids. Imagine though a child who suffers with diabetes. I know for my brother and his family, the learning curve was sudden, sharp, and expensive. All the while both doctors and parents hover over the child ensuring the sugar count is where it should be. Food QUICKLY becomes both the enemy and the anecdote.
How To Make Diabetic Friendly Deviled Eggs?
So, I realize this is ONLY a deviled egg. It is not special, rather adapted to better suit a person with a blood sugar problems. This recipe is as much for my Mom and for me as it is for my niece Jamie.
I never want my Mom worried about how to feed Jamie when she comes to visit us here in Charleston. Both my happiness and satisfaction will come when I am able to see her once again fill her plate with this and many other dishes I have revised. Fear of food is unwelcome at our dinner table.
If You Like This Recipe…
…you might also like:
- Mom's Deviled Egg Recipe
- Southern Deviled Eggs With Pimento Cheese
Curried Salad Eggs
Bacon And Sweet Pickle Stuffed Eggs
Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.
Ingredients
Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
Ingredients for The Diabetic-Friendly 'Jamie Deviled Egg'
- 12 large eggs, hard boiled and sliced lengthwise, half the yolks reserved the remaining yolks may be saved for another use or discarded
- 1/2 cup cottage cheese
- 4 tablespoons mayonnaise
- 2 tablespoons minced fresh parsley, chives or dill
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- additional minced chives for garnish
- pimentos for garnish
Instructions
The Method
Read here on how to boil perfect hardboiled eggs every time.
- Have ready an egg plate of flight board on which you will display/serve from.
- If using a piping bag, fit with an .21 open star tip. If piping without a tip, prepare a small plastic baggie.
- Transfer the reserved yolks to a fine mesh sieve set overtop a medium bowl.
- Using a rubber spatula, press the yolks and the cottage cheese through the fine mesh sieve into the bowl. Repeat.
- Stir in mayonnaise, minced herb(s), 1 tablespoon of warm water, the vinegar, mustard, turmeric, coriander, salt, and pepper. Mix until well combined and very smooth.
- Pipe or spoon into the whites and arrange on the prepared dish or flight board.
- Garnish with additional minced chives and pimento.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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Egg whites tend to get all the credit when it comes to egg protein, but they're actually not the only source of protein in an egg. Yolks also contain a significant amount of protein in an egg. In short: if you want to reap all the protein benefits of one egg, you'll need to consume the entire egg, both the yolk and white. Eating just 1 egg white would mean you're only consuming 4 grams of protein instead of the 7 grams of protein from a whole extra-large egg.
Jean, you are absolutely correct! I think of the egg as the greatest example of a perfect protein. While I am not an expert on the science as it pertains to diabetes, I do know that for this recipe, I have made the eggs using the 'entire of the yolks,' and also the way in which I have specified herein. Using the entire of the yolks changed the computers nutritional counts. If somebody were not preparing these for caloric or medical reasons, I agree with you in that using all of the yolks is not only optimal, but gives you additional filling, and is more beneficial in that you are consuming the added proteins. For our purposes and on this day, my 'adjustment' was necessary to be inclusive to the two diabetics we were cooking for in combination with the other foods on the table. As an aside, and because I enjoyed these eggs so much more than my usual way of preparation, I have now taken to preparing these all of the time. For me, I use half of the yolks and use the remainder to crumble atop salads. They are INCREDIBLY tasty and I have no idea why I didn't try experimenting with these ingredients sooner. Thank you for taking the time to make mention of this. Readers will definitely benefit!