LOW CARB ROASTED PUMPKIN DEVILED EGGS
Prep time
Cook time
Total time
A fun dish for the whole family to enjoy. Keto-friendly, easy, and utterly delicious.
Author: Antya
Recipe type: Starters
Cuisine: Ketogenic. Low Carb. Vegetarian. Grain Free. Gluten Free.
Yield: 8 halves
Ingredients
- 4 extra large eggs
- 50g mayonnaise (U.S. alternative HERE)
- 70g roasted pumpkin (cooked weight)
- extra virgin olive oil (U.S. option HERE)
- a few sprigs of fresh thyme
- a sprinkle of Italian herb seasoning
- fine Himalayan pink salt (U.S. option HERE)
- ground black or white pepper
- paprika
- (optional) food colouring (U.S. option HERE)
- 8 black olives (pre-pitted, drained and pat dried) (20g)
Instructions
- pre-heat oven to 220°C static.
- peel, top & tail, and de-seed a pumpkin; cut it into small chunks and place them in a suitably-sized baking tray; splash a little oil over the chunks, then add a sprinkling of salt, pepper, fresh thyme and Italian herb seasoning; swish around by hand until all pieces are nicely coated; bake until tender (20-25 minutes); remove from oven and let cool.
- meanwhile, hard-boil shelled eggs (immerse eggs in cold water, bring to the boil, then set the timer for 10 minutes); drain, and, when cool enough to handle, peal them and set them aside.
- once completely cold, slice the eggs in half and scoop out the yolks.
- (optional) put egg whites in a bowl of water with some food dye of your choice and leave until the tint is to your satisfaction (this will take 20 min-3 hours, depending on the food colouring and the depth of tint you want); drain, pat dry and set aside on a serving plate.
- place 70g of roasted pumpkin, egg yolks, mayonnaise and a pinch of paprika in a food processor and blitz to obtain a smooth paste; taste and adjust seasoning to your preference.
- fill egg white halves with the pumpkin paste, using 2 small teaspoons or a piping bag.
- top each filled egg with 2 black olives and serve; alternatively, halve pitted olives lengthways and place one half on top of each egg to create spider bodies; create spider legs by slicing the remaining olives across, and position 3 segments on each side of the spider body; for the eyes, use a toothpick to position a tiny amount of pumpkin mixture over each spider body.
Notes
Use food tweezers such as THESE to pick up and position your olive spider legs precisely and without mess (U.S. option HERE).
You can prepare each element up to 2 days in advance, but once assembled, these deviled eggs must be consumed on the same day.
Bonus: You'll have plenty of roasted pumpkin left over as a side dish for another meal ;)
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
You can prepare each element up to 2 days in advance, but once assembled, these deviled eggs must be consumed on the same day.
Bonus: You'll have plenty of roasted pumpkin left over as a side dish for another meal ;)
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Nutrition
Serving: 2 halves Calories: 177 Fat: 15g Net Carbs: 1.4g Protein: 7.5g
Recipe by at https://staging.queenketo.com/low-carb-roasted-pumpkin-deviled-eggs/