Yes, it only makes 20 egg halves, when you’d expect 20.īecause there’s a bit of waste involved with splitting and piping the filling (as it sticks to the vessels you’re using), I like to toss 2 of the eggs into the filling.īecause I use a mini food processor, they come out just as creamy and smooth as without the extra egg yolks - and added egg whites. I use a dozen eggs when making a party batch of these (or multiples of a dozen, for larger groups). Note: I've since posted my Bacon Wrapped Mummy Meatloaf - another keto Halloween recipe option!Īside from the food colouring, this uses some very simple ingredients that you can find at any grocery store. With all of the Halloween themed brownies, cupcakes, and pastries going through my kitchen in the past little while, it was time to share this great spooky treat with you! Sometimes I use spicy mustard, sometimes I lean into more “egg salad” flavours, etc. My deviled egg filling tends to vary - sometimes wildly - based on what mood I’m in, but the technique and general proportions of the base deviled eggs recipe generally stay pretty similar. It’s the best way to get a quick hit of fat and protein, so they get made OFTEN when I’m on a low carb diet. I make the best deviled eggs, probably because I’m so practiced at it, LOL. I didn’t want this blog to feel left out (apparently I’m in the mood to anthropomorphize blogs today?), so here I am with some easy Halloween appetizers that are naturally keto friendly! The past couple of weeks, I’ve been working on festive treats for my other two blogs - posting some of my favorite Halloween recipes.
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