Low-Fat Deviled Eggs on Sweet Potato Nests

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.

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