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Writer's pictureNicole

Deviled Egg Burgers

Updated: Apr 25

Good for breakfast, lunch or a snack!


The recipe that I first found on Instagram is from @jortskitchen. - link to original recipe and page click here to be redirected.


I did alter the original recipe as I am in my first month of recovery since heart transplant I have to eat a bit differently such as removing as much salt, butter, sugars etc., from my food. You may be in a different phase of transplantation that allows for these things, please make any alterations needed to fit your allowances.


Ingredients:

  • 3 eggs

  • Mrs. Dash, salt (sparingly), tarragon and pepper to taste

  • 4 oz lean ground meat

  • Cheddar cheese (optional)

  • 1 clove garlic (optional)

  • Avocado oil

  • 1 tablespoon breadcrumbs

  • 1 tablespoon light mayo, or light cream cheese or low fat Greek yogurt.

  • 1/4 teaspoon mustard

  • Paprika to taste


Kitchen items needed:

  • Sauté Pan or Skillet

  • Medium Saucepan

  • Cutting knife

  • Spatula

  • Cutting Boards

  • Measuring cup

  • Mixing bowl - 2

  • Meat thermometer

  • Plate (portion control is key so be responsible when choosing a serving vessel. I used a small side plate), napkins, appetite and a great attitude.


Prep:

  • Wash Hands

  • Prep time: 5 minutes

  • Cook time: 20 minutes

  • Grab that saucepan like you mean it.

  • Fill half way with water

  • Place on stove and turn burner to medium, this will be brought to a boil.

    • once boiled add 3 eggs, this will make 3 deviled egg burgers. If you would to have more than add more eggs.

    • While awaiting for water to boil gather ingredients.

  • Gather ingredients

    • Eggs

    • Mrs. Dash, salt (sparingly), tarragon and pepper to season

    • Lean ground meat

    • Cheddar cheese (optional)

    • 1 clove garlic (optional)

    • Avocado oil

    • Breadcrumbs

    • Light mayo, or light cream cheese or low fat Greek yogurt.

    • Mustard

    • Paprika

Next Steps:

  • Check boiling water, add eggs if water is boiling.

    • Once boiled add 3 eggs, this will make 3 burgers. If you would to have more than add more eggs.

    • Boil for 10 minutes.

    • Remove from stove, turn off stove burner, drain hot water, place eggs in mixing bowl, submerge cooked eggs in cold water, add ice and put to the side. (leave eggs in cold water and ice)

    • While awaiting eggs to cool.

  • Put Sautee pan or skillet on stove, turn to low-medium, add 2 tablespoons avocado oil (I use pans that require oil, you pans might be non stick).

  • Lean Ground Meat

    • Wash hands

    • 4 oz lean ground meat

    • In a mixing bowl add meat, 1/4 teaspoon tarragon, 1/4 teaspoon Mrs. Dash, 1 table spoon breadcrumbs, pinch of salt, pinch of pepper.

    • Turn stove to medium

    • Once mixed take 1 teaspoon leveled of meat and roll into ball in hand. Place ball in-between hands and gently push together to form a mini patty.

    • Place in pan

    • Depending on how many deviled egg burgers being made depends on how many patties.

    • Put left over ground meat into container, place in fridge and make another meal tomorrow with remaining.

    • Cook mini patties - this depends, your pan may be different than mine, your may be using gas as opposed to electric etc. Meat should be cooked to 160 -165 degrees for well done. - check for temp with meat thermometer. This is my requirement just out of transplant, yours may be different.

    • Once cooked, remove mini patties from pan and place to the side, of using cheese add now. Turn stove off.

  • Spread

    • Deshell eggs, cut in half long ways, remove hard boiled yoke into separate bowl.

    • Add Light mayo, or light cream cheese or low fat greek yogurt. How much depends on how many deviled egg sliders you are making.

      • Making 3 burgers - add 1 tablespoon

      • Making 6 burgers - add 2 tablespoons

    • Add 1/4 teaspoon mustard.

    • Mix together, add pinch of salt and pepper.

  • Assembly

    • Wash hands

    • Take 2 egg halves

      • Place a small amount of spread in each half

      • Place a mini patty between the halves

      • Sprinkle paprika on top


Eat and Enjoy!

  • Place on plate, grab some utensils and enjoy.

    • Left overs?

      • Remaining should be consumed within 2-3 days.

    • Write on the outside of the refrigerated container the expiration date

      • Use a sticky note.

      • The back of an envelope and tape it the container etc.

Make it your own:

  • Add a protein or tofu.

  • Have fun with it and happy cooking!

Nutritional Value:

  • This serving size is for 1 burger, without cheese, using light mayo.

    • Per serving:

      • Calories: 189g

      • Cabs: 7g

      • Fat: 13g

      • Protein: 12g

      • Sodium: 207mg

      • Sugar: 0g

Side Notes:

  • Your body doesn't need to break down layers of sauces and garbage so use it sparingly, it's energy needs to be breaking down direct food to feed your healing and promote a heart healthy food regiment.

  • Use a small side plate that looks fuller rather than an a regular portion plate. Portion control is key!

  • I cooked this 20 days after my heart transplant.

    • I was nervous about using a knife with the amount of shaking in my hands but I took my time. You may want to ask for help if it is available if you are nervous about using a knife so soon after transplant and if you experience hand tremors as well.

    • These are meant to be an easy and quick meal so that you can rest but have a nutritional food as well.

  • Always consult the information provided from your medical team regarding nutrition.

  • Your requirements may be different than mine. I have no food related restrictions other than the transplant provisions provided to me from my transplant nutritionist.

  • Have any questions - reach out to me at nattranspants@gmail.com




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