Low-Fat Deviled Eggs On Sweet Potato Nests – a delicious recipe with eggs, corn kernels, chickpeas, coconut milk, sweet potatoes, corn flour. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
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.
327
kcal
Calories
16
g
Fat
26
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 pieces eggs, 50 grams corn kernels, 50 grams cooked chickpeas, 10 milliliters coconut milk, and more.
Yes, Low-Fat Deviled Eggs On Sweet Potato Nests falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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