My Grandmother’s Kitchen: Guiltless Chipotle Deviled Eggs

by | Apr 26, 2018 | Stories

My grandmother is a short, sprite of a woman with hair that has long since turned white. Her 80-year-old eyes sparkle with quick wit and a frequent sarcastic comment. I don’t remember a time when she didn’t look like she does now.

Her hands work quickly in the kitchen, darting from drawer to drawer, freezer to icebox, cutting board to sink. Her process, almost like a prayer, is diligent and quick. She’s the kind of grandma that is more than willing to have help in the kitchen, but expect shrill, demanding orders as she puts you to task.

My dad is the only one of her 4 sons who bothers in the kitchen. My grandma would never admit it, but it’s clear he gets brownie points for his effort.

 

“Ronnie, peel that banana and put it in the fruit salad,” she trills.

My dad, Ronnie, grabs the exceptionally large banana and begins to slice it. I’m watching from the corner as I lift the brisket out of the pan. I notice this is not a normal banana. I keep watching to see if they notice.

“What is this?” he asks. “Charlotte, what is this?” My dad refers to his mother as Charlotte from their days working in the family grocery store. There were too many mothers in the store to use that title, so he grew up calling her by her given name.

“It’s a banana! Just cut it!” she barks.

“This is not a banana,” he says.

“It’s a plantain! It’s not meant for fruit salad,” I chime in.

“I wondered why it was sold as a single,” my grandmother said. “I guess that is why it was not with the other bananas and so hard to peel. Ronnie, don’t leave those pieces in the salad. It doesn’t taste right.”

This is a typical day in her kitchen—organized chaos.

 

There’s usually margarine softening on her kitchen table with placemats that show their age. It’s a place I’m familiar with. A place where the entire family eagerly dashes through to steal a quick bite before dinner. My grandma pretends to swat us away.

Grandma Charlotte cooks many things: old hen, chocolate truffle, barbecue brisket, green beans with ham, and hot rolls. Most every family get-together also holds promise of her famous deviled eggs. I’m not sure of her recipe but I’m convinced it includes sugar and most certainly a generous amount of mayonnaise. My cousin, Brandon, loves them and snags one as he walks by. I didn’t begin to appreciate the eggs until later in life – the simplicity of the light eggy flavor with a touch of sweetness and a bite of paprika.

Her deviled eggs certainly wouldn’t be labeled a health food, and as I become more and more health conscious, I decided to work on a guiltless deviled egg recipe in her honor. The recipe I’ve crafted is sugar-free, dairy free and with no added calories and the perfect addition to a healthy dinner. They aren’t her deviled eggs, but they’ll do.

In addition, WebMD notes that “the egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin. These carotenoids may reduce the risk of age-related macular degeneration, the leading cause of blindness in older adults. And brain development and memory may be enhanced by the choline content of eggs.”

Ryan’s Guilt Free Chipotle Deviled Eggs

Ingredients

1 dozen free-range, cage-free eggs

½ teaspoon of onion powder

¼ teaspoon of sea salt

Black pepper to taste (The more the better in my opinion.)

Smoked paprika to garnish.

5 tablespoons of Walden Farms Chipotle Mayo(You can also use regular Walden Farms Original Mayo for a lighter flavor.)

Directions

Place eggs in single layer in pot. Fill with water until it is 1.5 inches above the eggs. Fresh eggs sink, old eggs float. If your eggs float, they are no longer good to eat.

Heat the water until it boils and then cover. Continue to cook the eggs for one minute and then remove from heat. Leave the eggs covered for 14 minutes and then rinse under cold water for 1 minute.

Crack the egg shells and carefully peel under cold water. Dry the eggs and cut lengthwise.

Scoop yolks out and add to mixing bowl. Add seasoning and chipotle mayo to yolks and mix well with a wire whisk.

Add yolk mixture to a durable zip lock back and get as much air out as possible before you seal. Use your fingers to squeeze the bag until no more lumps are found in the mixture.

Use kitchen shears to cut a small hole in the corner of the bag. Squeeze yolk contents into hardened egg whites.

Top with smoked paprika to your liking.

Chill and serve.

If you do it quickly, and use one of your grandma’s plates, you might even be able to fool your family. Just try not to let grandma catch you. You can feel guilty about the switch, but you won’t have to feel guilty about the calories. Bon appetite!

For more information about the health benefits of eggs, click here.

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