Low-Fat Deviled Eggs on Sweet Potato Nests

hese eggs are tucked securely in their nests and full of lots of things to make your body happy.


prep 0:15       total 0:35


6 servings



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.

Author's Comments

If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/low-fat-deviled-eggs-on-sweet-potato-nests/

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