MyNutriCounter / Low-Fat Deviled Eggs on Sweet Potato Nests



6 eggs

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.



Update Message: World Egg Day is celebrated every year on the second Friday in October and this “eggcellent” form of protein is a great way to mark the day.

Tags: vegetarian, recipes, gluten-free, dairy-free, lunch, snack, Starters

Revision: 1