Crispy Parmesan Roasted Fingerling Potatoes (Easy Oven Recipe)

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Looking for an easy potato side dish that feels a little fancy without requiring much effort or expense? These Crispy Parmesan Roasted Fingerling Potatoes check all the boxes!

Made with simple, wholesome ingredients like fingerling potatoes, good olive oil, fresh rosemary, garlic and freshly grated Parmesan, this easy roasted potato recipe delivers big flavor with very little prep. The potatoes roast up with golden, crispy Parmesan-coated edges and a soft, buttery center. Honestly, it’s hard not to eat them straight off the pan!

They’re elegant enough to serve alongside a holiday roast, steak or special occasion dinner, but inexpensive and easy enough to make any night of the week. And with just a handful of everyday ingredients, you don’t have to spend a lot to make a side dish everyone will love.

Why You’ll Love These Parmesan Roasted Potatoes

  • So easy to make: Just slice, season, toss and roast. No complicated prep, special equipment or fancy cooking techniques required.
  • Everyday easy, dinner-party worthy: These crispy fingerling potatoes look and taste special enough for entertaining but are simple enough for a Tuesday night dinner.
  • Budget-friendly: Potatoes are an inexpensive pantry staple that can stretch a meal and feed the whole family without stretching your grocery budget.
  • Big flavor from simple ingredients: Good olive oil, fresh herbs, garlic and Parmesan create a delicious savory crust without a long list of ingredients.
  • Great for fueling an active lifestyle: Potatoes provide quality complex carbohydrates to help replenish energy for running, hiking, biking, strength training and all the other things that keep you moving.
  • Easy to customize: I used fresh rosemary, but thyme, parsley or another favorite fresh herb would work beautifully. You can also adjust the Parmesan to your liking (although I’m firmly in the more-is-more camp!).

A Little Love for the Humble Potato

Let’s give potatoes a little credit! Yes, they’re a carbohydrate, but that certainly isn’t a bad thing. Potatoes are a nutrient-dense whole food that provides carbohydrates for energy, along with important vitamins and minerals. For runners, hikers, cyclists, strength athletes and anyone who simply wants to stay active, potatoes are an affordable, versatile way to include quality carbohydrates in a balanced diet. No need to fear the potato. Just enjoy it!

They’re particularly useful for active bodies and busy brains because carbohydrates are an important fuel source for both working muscles and the brain. Potatoes also provide potassium, vitamin C, vitamin B6 and fiber (especially when you leave the skin on).In fact, ounce for ounce, potatoes provide more potassium than bananas! Potassium plays an important role in muscle function, nerve signaling and fluid balance.

A Few Tips for the Best Crispy Roasted Potatoes

A few simple details make a difference when making oven roasted fingerling potatoes:

  • Dry your potatoes well: After washing, pat them dry so excess moisture doesn’t interfere with browning.
  • Potato Variety: I used fingerling potatoes, but smaller Russet potatoes (not those ginormous ones used for meal-sized loaded taters) or Yukon Gold. I like the smaller potatoes because they give a good skin-to-flesh ratio! Avoid New, Red, or Purple Potatoes . . . they have a low starch content and stay too firm (aka no soft, buttery interior).
  • Use good olive oil: A high-quality olive oil adds flavor and helps the seasonings and Parmesan adhere to the potatoes.
  • Don’t skimp on the Parmesan: Freshly grated Parmesan gives you the best flavor and helps create those delicious golden edges.
  • Give them room: Arrange the potatoes in a single layer on a large rimmed baking sheet. Crowding the pan can cause them to steam instead of roast.
  • Flip halfway through: Turning the potatoes helps both sides develop that beautiful golden-brown finish.
  • Serve immediately: These are at their absolute best hot from the oven, when the Parmesan crust is crisp and the centers are tender. 
  • But reheating IS an option. I also have good luck reheating leftovers from the fridge in the air fryer for a few minutes. I put in the microwave on ‘defrost’ for a minute or so to take the chill off . . then I pop in a 380F air fryer for 2-4 minutes to re-crisp the exterior. PLUS, you get that helpful health benefit (of turning more of the carbs into resistant starch) that I talk about below!

More Easy Potato Recipes to Try

If you love easy potato recipes as much as I do, here are a few more from The Fit Fork archives to add to your must-make list:

Twice Baked Creamy Ranch Broccoli Potato Bites
Twice-Baked Creamy Ranch Broccoli Potato Bites – A fun, bite-sized twist on twice-baked potatoes, with creamy ranch flavor and broccoli tucked inside.
Sheet Pan Spiralized chili Lime Hash Browns make an easy, economical and delicious side dish for any meal -- breakfast, brunch, lunch or dinner.

Sheet Pan Chile Lime Spiralized Hash Browns – A zesty, crispy take on hash browns with a little chile-lime kick.

The Easy Potato Hack to Lower Glycemic Index: Cook, Chill & Reheat Method – This one is fascinating! Cooking and cooling potatoes can increase their resistant starch, a type of carbohydrate that is digested differently and may help support gut health and blood sugar management.

These crispy Parmesan roasted fingerling potatoes are an easy, delicious side dish made with olive oil, garlic, fresh rosemary and freshly grated Parmesan. Golden and crispy outside, buttery inside! Perfect for weeknight dinners or special occasions.
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Crispy Parmesan Roasted Fingerling Potatoes (Easy Oven Recipe)
Prep Time
5 mins
Total Time
40 mins
 

These crispy Parmesan roasted fingerling potatoes are an easy, delicious side dish made with olive oil, garlic, fresh rosemary and freshly grated Parmesan. Golden and crispy outside, buttery inside! Perfect for weeknight dinners or special occasions.

Course: Side Dish
Cuisine: American, holiday
Keyword: carbs, fingerling, oven roast, potatoes, side dish
Servings: 4 servings
Ingredients
  • 24 oz fingerling potatoes washed and dired
  • 3 Tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1 Tbsp chopped fresh rosemary or other herb of choice
  • 1/3 cup fresh grated Parmesan cheese sometimes I go up to ½ cup!
Instructions
  1. Preheat oven to 425°F
  2. Halve fingerling potatoes lengthwise (quarter any extra-large ones).
  3. Toss with olive oil, garlic powder, salt and black pepper, plus chopped fresh rosemary.
  4. Mix in ⅓–½ cup freshly grated Parmesan. Don’t be shy.
  5. Spread in a single layer on a rimmed baking sheet.
  6. Roast at 425°F for 20 minutes. Flip and roast another 10–15 minutes until golden and crispy

Easy Bake Protein Cinnamon Rolls with Pecans

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If you love cinnamon rolls but don’t always love the long ingredient list, rising time, and extra calories that come with traditional recipes, you’re going to LOVE these Protein Pecan-Cinnamon Rolls! They’re soft, sweet, packed with cinnamon-pecan goodness, and topped with a creamy protein cream cheese frosting. The best part? There’s no yeast and no waiting around for dough to rise. Just mix, roll, fill, slice, and bake!

Made with cottage cheese and vanilla protein powder, these homemade cinnamon rolls deliver a little extra protein while keeping the calories and fat lower than many traditional cinnamon roll recipes. At just 218 calories and 11 grams of protein per roll, they’re a delicious way to satisfy your sweet tooth without sacrificing the good stuff.

Why You’ll Love These Protein Cinnamon Rolls

  • No-rise dough: No yeast, proofing, or waiting. These rolls come together quickly!
  • A protein boost: Cottage cheese and protein powder add extra protein to every serving.
  • A lighter twist: Less fat and fewer calories than many traditional cinnamon rolls, without skimping on flavor.
  • Cinnamon-pecan filling: A sweet, buttery, cinnamon-spiced filling with just the right amount of crunch.piCreamy protein frosting: Don’t even think about skipping the frosting! This tangy, lightly sweetened cream cheese topping is the perfect finishing touch.

They’re perfect for holiday brunches, weekend breakfasts, or anytime a cinnamon roll craving strikes.

A Little More About the Protein Powder

One of my favorite ways to add more protein to homemade treats is with Nourify Plus Protein Powder from Previnex. I use it in everything from breakfast recipes to protein-packed desserts because it’s an easy way to boost the nutrition of recipes without giving up the flavors and textures I love.

For these cinnamon rolls, vanilla Nourify Plus adds a delicious flavor that works beautifully in both the dough and the cream cheese frosting. Want to give it a try? Use my discount code THEFITFORK to save 15% on your Previnex order!

Save 15% at Previnex with code THEFITFORK

Tips for Making the Best Protein Cinnamon Rolls

  • Blend your cottage cheese: For a smooth dough, blend cottage cheese until creamy before measuring. Also, avoid using fat-free cottage cheese . . . it is too watery. Instead, I prefer 2% . . .and full-fat offers even more decadence.
  • Don’t overwork the dough: Knead just until it comes together. Add a little extra flour if needed to make it easier to handle. If it seems too sticky, dust on and work in a little more flour.
  • Don’t skip the butter drizzle: It helps give the tops of the rolls a lovely golden finish.
  • Frost just before serving: Let the rolls cool slightly, then spread on that delicious protein cream cheese frosting.
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Protein Pecan-Cinnamon Rolls
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: bread, Breakfast, brunch, Dessert, protein powder
Cuisine: high protein, lower carb
Keyword: cinnamon, cottage cheese, protein powder
Servings: 8 servings
Calories: 218 kcal
Ingredients
  • Dough
  • 1 cup all-purpose flour or gluten-free baking blend
  • ⅓ cup vanilla protein powder
  • 1¼ cups blended 2% cottage cheese
  • 1½ teaspoons baking powder
  • 1 tablespoon melted butter
  • Filling
  • ⅓ cup coconut sugar or brown sugar
  • ¼ cup chopped pecans
  • 1½ tablespoons vanilla protein powder
  • 1½ tablespoons ground cinnamon
  • Protein Cream Cheese Frosting
  • 2 oz. softened Neufchâtel or cream cheese
  • ¼ cup Greek yogurt or blended cottage cheese
  • ⅓ cup vanilla protein powder
  • 1 tablespoon maple syrup
Instructions
  1. Preheat oven to 350°F. Grease a 9-inch skillet or baking dish.
  2. Make dough: Combine flour, protein powder, cottage cheese, and baking powder. Knead into a ball, adding a little flour if too sticky.
  3. Roll out: On a floured surface, roll dough into an approximately ⅓-inch-thick rectangle.
  4. Make filling: Combine sugar, pecans, protein powder, and cinnamon. Sprinkle evenly over dough and lightly press in.
  5. Shape: Roll dough lengthwise into a log. Cut crosswise into 8 rolls and arrange swirl-side up in prepared pan. Drizzle with melted butter.
  6. Bake: Bake for 30 minutes, or until golden brown.
  7. Make frosting: Whisk softened cheese, yogurt, and maple syrup until smooth. Stir in protein powder.
  8. Serve: Frost just before serving. Garnish with cinnamon and/or chopped pecans, if desired.
Recipe Notes

Easy One-Pot Beef & Black Bean Chili with Lime Crema

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When the weather cools down, there’s nothing quite like a big pot of homemade chili simmering on the stove! This Easy Beef and Black Bean Chili brings together savory ground beef, hearty black beans, smoky chipotle peppers, and warm spices for a satisfying meal that’s big on flavor and easy on cleanup.

But the little something extra? A homemade lime crema! Cool, creamy, and bright with fresh lime juice and zest, it adds the perfect citrusy contrast to the rich, smoky chili. Add your favorite toppings like avocado, shredded cheese, scallions, or fresh cilantro, and you’ve got a bowl of comfort worth coming back to.

Whether you’re feeding a hungry family, hosting friends for game day, or prepping meals for the week, this hearty beef chili makes plenty to go around.

Why You’ll Love This Beef & Black Bean Chili

  • One-pot convenience: Everything comes together in one pot, meaning less cleanup and more time to enjoy dinner.
  • Protein and fiber packed: Lean ground beef provides quality protein, while black beans contribute additional protein and fiber to help make this a satisfying meal.
  • Great for a crowd: This recipe makes 12 servings, making it a wonderful option for family gatherings, game day parties, or holiday entertaining.
  • Smoky, savory flavor: Chipotle peppers in adobo, chili powder, and cumin give this chili its delicious depth and just the right amount of kick.
  • Meal-prep friendly: Make a big batch and enjoy leftovers throughout the week. Chili is also great for freezing!

What Makes This Chili Special?

A good chili doesn’t need a long list of complicated ingredients or hours of babysitting on the stove. This recipe gets its big, bold flavor from a few pantry staples and some well-chosen seasonings.

Lean ground beef makes this chili hearty and satisfying, while black beans add texture, fiber, and even more staying power. Tomato paste and beef broth create a rich base, and chipotle peppers in adobo bring that signature smoky warmth.

And then there’s the lime crema. Don’t skip this little finishing touch! A simple combination of sour cream, fresh lime juice, lime zest, and garlic powder creates a cool, tangy topping that balances the smoky richness of the chili beautifully. It’s a small addition that makes a big difference.

Easy Ways to Customize Your Chili

One of my favorite things about making a big pot of chili is that everyone can dress up their bowl however they like. Set out a little topping bar and let everyone make it their own. Here are some delicious options:

  • Diced avocado for creamy, buttery goodness
  • Shredded Monterey Jack or cheddar cheese
  • Freshly chopped cilantro
  • Sliced scallions or diced red onion
  • Extra jalapeños for those who like more heat
  • A generous spoonful of lime crema

Tips for Making Beef and Black Bean Chili

Adjust the heat: Chipotle peppers and adobo sauce bring smoky heat. If you prefer a milder chili, start with less and adjust to taste.

Make it ahead: Chili is one of those dishes that tastes even better after the flavors have had a little time to mingle. Make it ahead for easy entertaining or weeknight dinners.

Store leftovers: Refrigerate leftover chili in an airtight container for up to 3–4 days. You can also freeze it in individual portions for up to 3 months for convenient future meals.Keep the crema separate: Store leftover lime crema separately and add it just before serving.

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Easy One-Pot Beef & Black Bean Chili with Lime Crema
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Easy One-Pot Beef & Black Bean Chili with Lime Crema! Made with lean ground beef, hearty black beans, smoky chipotle peppers, and a cool citrusy lime crema. A protein-packed, one-pot dinner that’s perfect for busy weeknights, meal prep, or feeding a crowd
Course: dinner, entree soup
Cuisine: American, Southwestern
Keyword: beef, black bean, chili, soup, stew
Servings: 12 servings
Ingredients
  • 1 1/2 lbs lean ground beef
  • 1 cup diced onion
  • 2 tbsp diced jalapeno pepper
  • 2 15- oz cans black beans undrained
  • 1 6 oz can tomato paste
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tbsp diced chipotle peppers from can
  • 2 tbsp of the adobo sauce from chipotle pepper can
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1.5 tbsp olive oil
For Lime Crema
  • ½ cup sour cream
  • 1 tablespoon fresh lime juice
  • ½ tsp garlic powder
  • 1 tsp lime zest
Optional Toppings
  • Monterey Jack or Cheddar cheese shredded
  • Diced avocado
  • Sliced scallions
  • Chopped cilantro
Instructions

  1. Dice the onion and jalapeño, and add to large pot or Dutch oven with the olive oil. Bring to medium-high head and saute for 3-4 minutes or until softening

  2. Add ground beef to pot and cook, breaking apart into crumbles with spoon or spatual. Continue to cook for 6-8 minutes, or until no pink remains.

  3. Stir in spices, diced chipotle, and the adobo sauce and cook for another minute until fragrant.

  4. Add beef broth, tomato paste and black beans (including the juices) into pot. If looks too thick, add a splash of water. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until thickened.

  5. While chili is simmering, make lime crema by stirring together sour cream, lime juice, garlic powder and zest. Set aside until serving.
  6. To serve, ladle in bowls and add a dollop of lime crema. Top with other ingredients as desired, like avocado, cheese, scallions, cilantro, etc.

Five 5-Minute Prep Protein Desserts to Satisfy Your Sweet Tooth

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Chocolate cravings? Protein goals? You don’t have to choose thanks to these five sweet treats to try the next time a chocolate craving strikes!

From rich chocolate pudding to peanut butter fudge, these quick and easy sweet snacks satisfy your sweet tooth while helping you get more protein. No complicated baking, no skipping dessert—just delicious ways to enjoy the sweet stuff while supporting your muscle and strength goals.

1. Double Dark Chocolate Protein “Pudding”

248 calories | 38g protein | 15g carbs | 3g fat

Chocolate pudding for dessert? Yes, please. This is about as easy as it gets: creamy, chocolatey, packed with protein, and topped with a few fresh raspberries and mini chocolate chips. There’s no cooking involved, and you only need a handful of ingredients.

How to make it: Stir one scoop of chocolate protein powder into ⅔ cup plain, nonfat Greek yogurt until smooth and pudding-like. Top with six raspberries and ½ tablespoon mini chocolate chips. Grab a spoon and enjoy!

I used Sculpt Double Dark Chocolate grass-fed beef protein isolate from Great Lakes Wellness. If you want to try it, use my code THEFITFORK to save 10%.

2. Protein Mug Muffin

Sometimes you want a freshly baked muffin but don’t want to make an entire batch—or wait around for the oven to do its thing. Enter the protein mug muffin! My make-ahead mix keeps the dry ingredients ready in the pantry, so a warm, fluffy, single-serving muffin is only about two minutes away. Add an egg, a little water, and mashed fruit to a scoop of mix, microwave, and enjoy.

It’s a great option when you want something warm and cake-like for dessert, a snack, or even breakfast. And you can switch up the mashed fruit, toppings or flavor of protein powder to make it your own.

I used Nourify Plus protein powder from Previnex in my mix. Use code THEFITFORK to save 15% on your first purchase.

Get the full recipe: Make-Ahead Protein Mug Muffin Mix

Save 15% at Previnex with code THEFITFORK

3. Protein Peanut Butter Fudge

94 calories | 5g protein | 5g carbs | 6g fat per piece

Peanut butter and chocolate are a pretty unbeatable combination, and this no-bake protein fudge delivers both in a convenient little bite. It’s rich, peanut-buttery, and chocolatey, with protein powder mixed right into the fudge base. No oven, no fancy equipment, and no complicated candy-making skills required.

Make a batch, let it chill until firm, then cut it into pieces for an easy sweet treat whenever a craving hits. It’s also handy to keep in the fridge for those moments when you want just a little something sweet.

Get the full recipe: High-Protein Peanut Butter Fudge

4. Like-Reese’s Peanut Butter Chocolate Cottage Cheese Cup

This low carb Peanut Butter Chocolate Cottage Cheese Cup has a Reese's flavor, it's delicious -- plus simple to make, loaded with protein (31g) and has no added sugar. The perfect snack or dessert for satisfying cravings while staying on track.
275 calories | 31g protein | 15g cabs | 3g fat

If a Reese’s peanut butter cup and a creamy cheesecake had a dessert baby, this might be it. Cottage cheese blends into a smooth, creamy peanut butter filling, while a chocolate topping adds that candy-bar-inspired finish. It’s a fun way to turn a few everyday ingredients into a dessert that feels much more indulgent than the prep suggests.

Blend the cottage cheese with peanut butter powder and your preferred sweetener, spoon it into a cup, then top with melted chocolate. A short chill helps the chocolate set into a shell. You’ll need a few extra minutes for chilling, but the hands-on prep is quick.

I used PBfit reduced-sugar peanut butter powder for the peanut butter flavor.

Get the full recipe: Peanut Butter Chocolate Cottage Cheese Dessert

5. Protein-Packed Chocolate-Covered Greek Yogurt Rice Cakes

Protein-packed chocolate-covered Greek yogurt rice cakes are crunchy, creamy, sweet and easy to make. A simple high-protein dessert or post-workout treat!
244 calories | 20g protein | 24g carbs | 9g fat

A plain rice cake doesn’t exactly scream dessert, but give it a creamy protein-yogurt layer and a chocolate coating, and suddenly we’re talking! These chocolate-covered Greek yogurt rice cakes deliver a satisfying combination of crunchy, creamy, fruity, and chocolatey. Crushed freeze-dried strawberries add a fun pop of color and flavor.

Mix protein powder into plain Greek yogurt, spread it over a rice cake, and top with melted chocolate. Sprinkle with crushed freeze-dried strawberries, then pop it into the freezer for about 10 minutes to set. That’s it!

I used Nourify Plus protein powder from Previnex in my mix. Use code THEFITFORK to save 15% on your first purchase.

Get the full recipe: Protein-Packed Chocolate-Covered Greek Yougurt Rice Cakes

Which Protein Dessert Will You Try First?

From chocolate pudding with 38 grams of protein to peanut butter fudge for just 94 calories per piece, these five recipes prove that a sweet tooth and a protein goal can happily coexist.

I don’t believe you need to give up dessert to take care of your body. For me, it’s about finding delicious ways to get the nutrition I need while enjoying the foods I love. And at almost 60, keeping muscle and strength on my side is a priority. But so is enjoying chocolate. Fortunately, I don’t have to pick one.

Easy Brisket Deviled Eggs: Snack for Game Day, Holidays and Post Workout

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Deviled Eggs bring a little Texas BBQ flavor to a familiar favorite, making them a crowd-pleasing appetizer for just about any occasion. This batch was created by me, and inspired by my friends at BeefLovingTexans.com

They’re right at home on your Thanksgiving appetizer table, alongside your favorite game day snacks, at Easter celebrations, or at a backyard summer cookout. And because they’re surprisingly easy to make, you don’t have to save them for a special occasion! And, the best part? You don’t even have to smoke a brisket yourself. Leftover brisket works beautifully, but store-bought cooked brisket or a few slices from your favorite BBQ joint make this recipe easy to pull together anytime the craving strikes.

Why You’ll Love These Brisket Deviled Eggs

  • A crowd favorite with a Texas twist. Deviled eggs are a familiar party staple, but smoky brisket and a little jalapeño bring a delicious BBQ-inspired upgrade.
  • Perfect for practically any gathering. Serve them for Thanksgiving, Christmas, Easter, game day, potlucks, summer cookouts, or casual backyard get-togethers.
  • Easy to make. The filling comes together with simple ingredients, and a cookie scoop makes filling the egg whites quick and tidy.
  • A delicious way to use leftover brisket. Have a little brisket left from a weekend cookout? This is a tasty way to give it a second life.
  • Protein-packed party food. Each serving of two deviled egg halves provides 10 grams of protein, making these little bites more substantial than your average appetizer.

Prep & Storage Tips for Brisket Deviled Eggs

For easier egg peeling: Once the eggs are cooked, transfer them immediately to an ice bath to stop the cooking process. Then allow them cool completely. This helps prevent overcooking, which can cause that unappealing green-gray ring around the yolk, and cooling makes the eggs more comfortable to handle. If egg is being stubborn to peel, crack shell and stick under water while peeling . . or try using older eggs (which often peel more nicely than super fresh eggs).

Choose the Mayo You Love: Mayonnaise gives deviled egg filling its classic creamy texture. Regular mayonnaise delivers a rich, traditional flavor, while avocado-oil mayonnaise is another option if that’s what you keep in your fridge. We all have our favorite brand, and some of us prefer “light.” Also, using plain Greek yogurt is another option.

Use a Cookie Scoop for Neat Filling: Want your deviled eggs to look party-ready without a lot of fuss? A small cookie scoop is a handy way to portion the filling evenly into the egg whites without the clean-up and skills needed to use a pastry piping bag.

Don’t Be Shy With the Toppings: Top as your heart desires. My favorite deviled egg toppings are pickled red onions, diced avocado, fresh jalapeño slices, chopped cilantro or chives, and smoked paprika. A little drizzle of BBQ sauce could be a nice touch as well!

Storage Tip: Keep the finished eggs refrigerated at 40°F or below until serving. Don’t leave them at room temperature for more than two hours, or one hour when temperatures are above 90°F. For outdoor cookouts, serve them over ice or bring out smaller platters and replenish as needed.

Leftovers: Put leftover deviled eggs in a covered storage container or covered egg platter and keep refrigerated at 40°F or below for up to 5 days.

Brisket Deviled Eggs Nutrition

These aren’t just a pretty addition to your appetizer spread. They also provide a little protein in every bite. That’s why I like to add them to a lunch or post workout snack. Nutrition per serving (2 deviled egg halves):

  • Calories: 142
  • Total fat: 10.5 grams
  • Carbohydrates: 2 grams
  • Protein: 10 grams
Make Brisket Deviled Eggs with smoky brisket, jalapeños and pickled red onions! An easy Texas-style appetizer for holidays, game day and cookouts.
Print
Brisket Deviled Eggs
Course: Appetizer, snacks
Cuisine: American
Keyword: appetizer, brisket, easter, egg, fingerfood, game day, thanksgiving
Servings: 6 people (2 each)
Ingredients
  • 1/2 cup cooked Leftover Smoked Beef Brisket, chopped, divided
  • 6 eggs
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon water
  • 1/8 teaspoon garlic salt
  • 1 jalapeno pepper seeded and chopped
  • 1/2 teaspoon smoked paprika
  • ¼ cup picked red onion slices
  • optional: diced avocado, microgreens, etc.
Instructions
  1. Add 6 eggs to pot and bring to a boil, uncovered. Let boil for 1 minute;
  2. then turn off heat, add lid to pot, and let stand for 12 minutes.
  3. After 12 minutes, use a slotted spoon to immediately put the eggs into a
  4. bowl filled with water and ice. Let sit for 15 minutes.
  5. Peel eggs and slice in half crosswise.
  6. Add yolks to bowl along with mayo, mustard, water, garlic salt. Use fork or spatula to combine until mostly lump free. Doesn’t have to be perfect.
  7. Next, stir in brisket (all but 2 tablespoons) and diced jalapeno.
  8. Spoon yolk mixture back into egg white halves.
  9. Top each deviled egg with a little bit of the reserved brisket, a bit of
  10. picked red onion, and sprinkled with paprika.
  11. Set in fridge to keep cool until serving. Do not keep out longer than 2 hours, unless chilled on ice. Store leftovers in air-tight container, in
  12. fridge, for up to 5 days.
Recipe Notes

Nutrition Facts (per 2 halves)

  • Calories: 142
  • Total fat: 10.5 grams
  • Carbohydrates: 2 grams
  • Protein: 10 grams