Low-Fat Deviled Eggs on Sweet Potato Nests

Posted by Nikki N

18/09/2017

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Preparation Time : 10-15 mins

Cooking Time : 15-20 mins

Serves : 5-6

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Cuisine : American»

Tags : Dairy-free, Gluten-free, Lunch, Recipes, Snack, Starters, Vegetarian

Main Ingredient : Egg

Recipe Type : Breakfast

Ingredients :

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

Method :

Boil the eggs for 8-10 minutes. Peel and cut about a quarter off one side. Discard the yolks.
Boil sweet potatoes until fork tender, about 15 minutes. Peel and grate into long strands using a cheese grater.
Lightly toss corn flour, grated sweet potato, salt, and pepper in a bowl. Do not mash.
Coat a mini muffin tin with non-stick cooking spray. Press the sweet potato mix lightly into each cavity shaping them into nests.
Bake for 15-20 minutes at 180C/355F.
Puree corn, chickpeas, and coconut milk, paprika, salt, and pepper in a food processor. Put the mixture into a piping bag.
Pipe the mixture into the boiled eggs.
Set the filled eggs on the baked sweet potato nests and garnish with arugula leaves to serve.