7 Mouth-Watering Simple Egg Snacks Recipes

We all hear about the benefits of eating protein and how it is the building block of muscles, bones, skin, cartilages… and, pretty much everything else in our bodies. 

As a coach, one thing I see frequently is that most people struggle to reach the recommended protein intake which is roughly 1.6- 2.2grams per kilo of body weight. 

Eggs are a notorious (and affordable) source of protein, but they can be a bit challenging to get very creative with, other than the good ol’ boiled eggs, omelet and fried eggs. 

So, today I am bringing you not one, but SEVEN mouth-watering and very simple recipes using eggs! These will be great to spice up your menu and meal planning, as well as to increase your protein intake. 

Here are 7 Mouth-Watering Simple Egg Snacks Recipes:

Marbled Egg

Servings: 12

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Ingredients:

  •     12 large eggs
  •     3 cups water
  •     ¾ cup soy sauce
  •     2 tablespoons sugar
  •     4 black tea bags
  •     ½ cup mayonnaise
  •     1 teaspoon balsamic vinegar

Instructions:

  1.     In a large pan of water, add eggs and bring to a boil over high heat.
  2.   Cover the pan and immediately remove from heat.
  3.   Set aside, covered for at least 10 minutes.
  4.   With a slotted spoon, transfer eggs into a bowl of ice water for about 5 minutes.
  5.   Drain the eggs.
  6.   With back of a spoon, gently tap the shell of 1 egg all over to lightly crack. (Do not peel). 
  7.     In a pan, add the water, soy sauce and sugar over medium-high heat and bring to a boil, stirring continuously.
  8.   Add the tea bags into the pan. 
  9.   Reduce heat to low and simmer, covered for about 10 minutes. 
  10. Add the eggs and simmer, covered for about 10 minutes. 
  11. Remove pan from heat and set aside, uncovered until cool.
  12. Then, transfer the pan into refrigerator to chill for at least 2 hours. 
  13. Drain the eggs, reserving 2 tablespoons cooking liquid.
  14. With paper towels, pat dry the eggs and then peel them. 
  15. In a bowl, add the reserved cooking liquid, mayonnaise and vinegar and beat until well combined.
  16. Serve the eggs with mayonnaise mixture. 

Nutritional Information per Serving:

Calories: 126

Fat: 8.3g

Sat Fat: 2g

Carbohydrates: 4.9g

Fiber: 0.1g

Sugar: 3.3g

Protein: 7.4g

Chicken Deviled Eggs

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Ingredients:

  •     ¼ cup cooked chicken, shredded
  •     6 large eggs
  •     3 tablespoons mayonnaise
  •     1 teaspoon Dijon mustard
  •     1 teaspoon fresh lemon juice
  •     Salt and freshly ground black pepper, to taste
  •     Pinch of paprika

Instructions:

  1.     In a large pan of water, add eggs and bring to a boil over high heat.
  2.   Cover the pan and immediately remove from heat.
  3.   Set aside, covered for at least 10-15 minutes.
  4.   Drain the water and let the eggs cool completely.
  5.   Peel the eggs and then cut in half lengthwise.
  6.   Remove the egg yolks and place in a bowl.
  7.     Add the remaining ingredients except paprika and stir to combine.
  8.   Place the chicken mixture in egg white halves evenly.
  9.   Serve with the sprinkling of paprika.

Nutritional Information per Serving:

Calories: 110

Fat: 7.7g

Sat Fat: 2g

Carbohydrates: 2.2g

Fiber: 0g

Sugar: 0.9g

Protein: 8.1g

Avocado Deviled Eggs

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Ingredients:

  •     6 large eggs 
  •     1 medium avocado, peeled, pitted and chopped
  •     2 teaspoons fresh lime juice 
  •     Salt, to taste
  •     Pinch of cayenne pepper

Instructions:

  1.     In a large pan of water, add the eggs and bring to a boil over high heat.
  2.   Cover the pan and immediately remove from the heat.
  3.   Set aside, covered for at least 10-15 minutes.
  4.   Drain the eggs and let them cool completely.
  5.   Peel the eggs and with a sharp knife, slice them in half vertically.
  6.   Now, remove the yolks from egg halves. 
  7.     In a bowl, add half of the egg yolks, avocado, lime juice and salt and with a fork, mash until well combined.
  8.   Scoop the avocado mixture in the egg halves evenly.
  9.   Serve with the sprinkling of cayenne pepper.

Nutritional Information per Serving

Calories: 140

Fat: 11.5g

Sat Fat: 2.6g

Carbohydrates: 3.3g

Fiber: 2.3g

Sugar: 0.6g

Protein: 6.9g

Scotch Eggs

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 22 minutes

Ingredients:

  •     1 (8-ounce) package bulk pork sausage, casing removed
  •     4 large hard-boiled eggs, peeled
  •     1 large egg
  •     ½ cup Italian breadcrumbs

Instructions:

  1.     Preheat the oven to 450 degrees F.
  2.   Arrange a wire rack into a foil-lined baking dish.
  3.   Make 4 (2-ounce) patties from the sausage. 
  4.   Place a boiled egg in the center of each patty and press the meat around the egg.
  5.   In a small bowl, crack the egg and beat well.
  6.   In another bowl, place the breadcrumbs. 
  7.     Dip each covered egg into the beaten egg and then coat with the breadcrumbs. 
  8.   Arrange the covered eggs over the wire rack in the baking dish.
  9.   Bake for about 20-22 minutes or until golden brown. 
  10. Serve hot.

Nutritional Information per Serving:

Calories: 335

Fat: 23g

Sat Fat: 7.3g

Carbohydrates: 10.2g

Fiber: 0.6g

Sugar: 1.3g

Protein: 20.7g

Cheesy Stuffed Eggs

Servings: 6

Preparation Time: 20 minutes

Cooking Time: 13 minutes

Ingredients:

For Eggs Coating:

  •     6 eggs
  •     1 cup all-purpose flour
  •     1 tablespoon cornflour
  •     1 teaspoon red pepper flakes
  •     Salt and freshly ground black pepper, to taste
  •     Water, as required
  •     ½ cup breadcrumbs

For Frying:

  •     ½-1 cup olive oil

For Stuffing:

  •     ¼ cup onion, chopped
  •     2 tablespoons tomatoes, chopped
  •     1 tablespoon red pepper flakes
  •     Salt, to taste
  •     3-4 tablespoons cheddar cheese, grated
  •     2 teaspoons dried oregano

Instructions:

  1.     In a large pan of water, add eggs and bring to a boil over high heat.
  2.   Cover the pan and immediately remove from heat.
  3.   Set aside, covered for at least 10-15 minutes.
  4.   Drain the water and let the eggs cool completely.
  5.   Peel the eggs and then cut in half lengthwise.
  6.   Remove the egg yolks and place in a bowl.
  7.     For coating: in a shallow bowl, add the flours, red pepper flakes, salt and black pepper and mix well.
  8.   Add enough water and mix until a smooth batter is formed.
  9.   In another shallow bowl, place the breadcrumbs.
  10. Dip each egg half in the batter t and then coat with the breadcrumbs.
  11. In a pan, heat the oil over medium heat and fry the coated egg halves for about 2-3 minutes or until golden brown on both sides. 
  12. With a slotted spoon, transfer the fried eggs onto a paper towel-lined plate to drain.
  13. For stuffing: in a bowl, mix together the onion, tomatoes, red pepper flakes and salt and mix.
  14. Stuff each egg half with onion mixture and sprinkle with cheese.
  15. In a large frying pan, heat about 2 tablespoons of oil over medium heat.
  16. Place the eggs in the pan, filling side upwards and sprinkle each with oregano.
  17. Cover the pan with lid and cook for about 5 minutes or until the cheese is melted lightly. 
  18. Serve hot.

Nutritional Information per Serving:

Calories: 342

Fat: 23.2g

Sat Fat: 4.7g

Carbohydrates: 24.8g

Fiber: 1.5g

Sugar: 1.3g

Protein: 10g

Egg Stuffed Biscuit Muffins

Servings: 12

Preparation Time: 20 minutes

Cooking Time: 27 minutes

Ingredients:

  •     12 medium eggs
  •     2½ cups all-purpose flour
  •     2 tablespoons granulated sugar
  •     2 teaspoons baking powder
  •     ½ teaspoon baking soda
  •     1 teaspoon salt
  •     ½ cup cold butter, cut into small pieces
  •     1 cup buttermilk
  •     ¼ cup fresh chives, chopped finely
  •     ½ cup Cheddar cheese, shredded

Instructions:

  1.     In a large pan of water, add eggs and bring to a boil over high heat.
  2.   Cover the pan and immediately remove from heat.
  3.   Set aside, covered for at least 10 minutes.
  4.   Drain the water and place eggs under cold running water for 1 minute.
  5.   Peel the eggs and aside.
  6.   Preheat oven to 350 degrees F.
  7.     Line a 2 cups muffin tin with large paper liners.
  8.   In a bowl, add the flour, sugar, baking powder, baking soda and salt and mix well. 
  9.   Add butter and with your fingertips, rub it into flour mixture until a crumbly mixture forms.
  10. Add the buttermilk and chives and mix until well combined.
  11. With wet hands, roll about 3 tablespoons of dough around each boiled egg.
  12. Arrange the covered eggs into the prepared muffin cups and top each with cheese.
  13. Bake for about 20-22 minutes or until tops are golden.
  14. Remove from the oven and set aside to cool slightly before serving.

Nutritional Information per Serving:

Calories: 261

Fat: 14.1g

Sat Fat: 7.4g

Carbohydrates: 23.7g

Fiber: 0.8g

Sugar: 3.4g

Protein: 10.2g

Open-Faced Egg Sandwich

Servings: 8

Preparation Time: 15 minutes

Ingredients:

  •     8 bread slices 
  •     ½ cup mayonnaise
  •     8 lettuce leaves
  •     4 hard-boiled eggs, peeled and chopped finely
  •     2 tablespoons red bell pepper, seeded and chopped finely
  •     2 tablespoons onions, chopped finely
  •     Salt and freshly ground black pepper, to taste
  •     1 scallion, chopped

Instructions:

  1.     Arrange bread slices onto a smooth surface.
  2.   Spread mayonnaise over each bread slice evenly.
  3.   Now, place 1 lettuce leaf over each slice and press it slightly.
  4.   With a large round cutter, cut each slice in a circle.
  5.   In a bowl, mix together the eggs, bell pepper, onion, salt and black pepper.
  6.   Place egg mixture over each bred circle and top with scallion.
  7.     Serve immediately.

Nutritional Information per Serving:

Calories: 124

Fat: 7.5g

Sat Fat: 1.5g

Carbohydrates: 11g

Fiber: 0.8g

Sugar: 3.2g

Protein: 4g

See… Getting enough protein has never been so easy, affordable, and tasty… with eggs! 

So, do yourself a favor. Try one of these amazingly mouthwatering egg snacks, and enjoy this holiday with the people you love!

P.S. In case you missed my Ultimate Nutrition Mastery Workshop For Busy Moms (Learn how to CRUSH your goals & still eat Ice Cream with your kids)…. Well you’re in luck! I am now offering my live recording! Click HERE to learn more!

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