Low Carb Roasted Pumpkin Deviled Eggs are a fun and healthy way to celebrate Halloween.
Only 1.4g net carbs per serving, or 5.5g for the whole lot, so you can eat to your heart’s content.
Don’t care about coloured eggs or olive spiders? No problem! Even quicker to prepare and still delicious! However, if you want something spooky-cute, a little bit of food dye is all you need. The best bit is that you can prepare these Low Carb Roasted Pumpkin Deviled Eggs the day before and just assemble them on the day, so you don’t need to stress about timing. Actually, no, the best bit is that you’ll have plenty of left over roasted pumpkin to provide a side dish for another keto meal, saving both time and effort.
Serve it as a side dish, or as a starter, and you’re guaranteed to put a smile on everyone’s face. And with such keto-friendly ingredients, you won’t have to worry about macros.
How to Prepare Low Carb Roasted Pumpkin Deviled Eggs
As always, this recipe is straight-forward and very easy. Yes, there are separate elements to it. And yes there is a bit of faffing involved if you decide to go ahead with the coloured egg whites as well as the spiders. But it’s so much fun, how can you not? Get your children or grandchildren involved – they’ll love helping with this one.
The ingredients you need are keto basics, nothing weird or expensive. Can’t get pumpkin? No problem. You can use butternut squash instead. The result will be equally delicious and highly nutritious.
As I am not a fan of hot food, I haven’t gone crazy on spices. So my filling is probably lame for most people. Feel free to customise it and inject as much fire into it as your palate requires. Chilli flakes, a dash of hot pepper sauce, a chopped jalapeño… anything goes. Otherwise, stick to my ingredients and you’ll be savouring fairly sweet ‘deviled’ eggs.
Ready to make Low Carb Roasted Pumpkin Deviled Eggs? Have fun with it and enjoy it!
- Yield: 8 halves
- Serving: 2 halves
- Calories: 177
- Fat: 15g
- Net Carbs: 1.4g
- Protein: 7.5g
- 4 extra large eggs
- 50g mayonnaise (U.S. alternative HERE)
- 70g roasted pumpkin (cooked weight)
- extra virgin olive oil (U.S. option HERE)
- a few sprigs of fresh thyme
- a sprinkle of Italian herb seasoning
- fine Himalayan pink salt (U.S. option HERE)
- ground black or white pepper
- (optional) food colouring (U.S. option HERE)
- 8 black olives (pre-pitted, drained and pat dried) (20g)
- pre-heat oven to 220°C static.
- peel, top & tail, and de-seed a pumpkin; cut it into small chunks and place them in a suitably-sized baking tray; splash a little oil over the chunks, then add a sprinkling of salt, pepper, fresh thyme and Italian herb seasoning; swish around by hand until all pieces are nicely coated; bake until tender (20-25 minutes); remove from oven and let cool.
- meanwhile, hard-boil shelled eggs (immerse eggs in cold water, bring to the boil, then set the timer for 10 minutes); drain, and, when cool enough to handle, peal them and set them aside.
- once completely cold, slice the eggs in half and scoop out the yolks.
- (optional) put egg whites in a bowl of water with some food dye of your choice and leave until the tint is to your satisfaction (this will take 20 min-3 hours, depending on the food colouring and the depth of tint you want); drain, pat dry and set aside on a serving plate.
- place 70g of roasted pumpkin, egg yolks, mayonnaise and a pinch of paprika in a food processor and blitz to obtain a smooth paste; taste and adjust seasoning to your preference.
- fill egg white halves with the pumpkin paste, using 2 small teaspoons or a piping bag.
- top each filled egg with 2 black olives and serve; alternatively, halve pitted olives lengthways and place one half on top of each egg to create spider bodies; create spider legs by slicing the remaining olives across, and position 3 segments on each side of the spider body; for the eyes, use a toothpick to position a tiny amount of pumpkin mixture over each spider body.
You can prepare each element up to 2 days in advance, but once assembled, these deviled eggs must be consumed on the same day.
Bonus: You'll have plenty of roasted pumpkin left over as a side dish for another meal 😉
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
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