MyNutriCounter / Low-Fat Deviled Eggs on Sweet Potato Nests
50g/1.75oz corn kernels
50g/1.75oz cooked chickpeas
10ml/0.33fl oz coconut milk
300g/10.5oz sweet potatoes
15g/0.5oz corn flour
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
60g/2oz arugula, or any salad leaf
1.Boil the eggs for 8-10 minutes. Peel and cut about a quarter off one side. Discard the yolks.
2.Boil sweet potatoes until fork tender, about 15 minutes. Peel and grate into long strands using a cheese grater.
3.Lightly toss corn flour, grated sweet potato, salt, and pepper in a bowl. Do not mash.
4.Coat a mini muffin tin with non-stick cooking spray. Press the sweet potato mix lightly into each cavity shaping them into nests.
5.Bake for 15-20 minutes at 180C/355F.
6.Puree corn, chickpeas, and coconut milk, paprika, salt, and pepper in a food processor. Put the mixture into a piping bag.
7.Pipe the mixture into the boiled eggs.
8.Set the filled eggs on the baked sweet potato nests and garnish with arugula leaves to serve.