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.
If you prefer not to fuss with colored egg whites or olive spiders, that’s fine — the simpler version is quicker and just as tasty. If you want a spooky-cute presentation, a small amount of food coloring and a few olive pieces are all you need.
These Low Carb Roasted Pumpkin Deviled Eggs can be made ahead: roast the pumpkin and prepare the filling a day in advance, then assemble on the day you serve them. Even better, you’ll have leftover roasted pumpkin to use as a side for another keto meal.
Serve as a starter or a side — they’re sure to bring smiles and are friendly for low-carb and ketogenic diets.
How to Prepare Low Carb Roasted Pumpkin Deviled Eggs
This recipe is straightforward and family-friendly. If you choose to color the egg whites and create olive spiders, there is a little extra prep, but it’s an easy, fun activity to do with kids. The ingredients are simple and commonly available; if you can’t find pumpkin, butternut squash is an excellent substitute.
I keep the filling mildly spiced, but feel free to customize it to your taste. Add chili flakes, a dash of hot sauce, or chopped jalapeño if you like heat. Stick to the original ingredients for a lightly sweet, creamy deviled egg filling.
Ready to make Low Carb Roasted Pumpkin Deviled Eggs?
Have fun with it and enjoy!
Happy Halloween!!!!
- 4 extra large eggs
- 50g mayonnaise
- 70g roasted pumpkin (cooked weight)
- A splash of extra virgin olive oil
- A few sprigs of fresh thyme
- A sprinkle of Italian herb seasoning
- Fine Himalayan pink salt, to taste
- Ground black or white pepper, to taste
- Paprika, to taste
- (optional) Food coloring for tinting egg whites
- 8 black olives (pre-pitted, drained and patted dry) (about 20g)
- Preheat the oven to 220°C (static).
- Peel, seed and cut the pumpkin into small chunks. Place the pieces on a baking tray, drizzle with a little olive oil, and season with salt, pepper, fresh thyme and Italian herb seasoning. Toss to coat and roast until tender, about 20–25 minutes. Remove and let cool.
- While the pumpkin roasts, hard-boil the eggs: place eggs in cold water, bring to a boil, then simmer for 10 minutes. Drain and cool, then peel.
- When the eggs are completely cool, slice them in half and scoop out the yolks.
- (Optional) To tint the egg whites, place them in a bowl of water with a little food coloring until they reach the desired shade (this can take 20 minutes to a few hours depending on the dye and depth of color). Drain and pat dry.
- Combine 70g of roasted pumpkin, the egg yolks, mayonnaise and a pinch of paprika in a food processor. Blend until smooth, then taste and adjust seasoning.
- Fill the egg white halves with the pumpkin-yolk mixture using teaspoons or a piping bag.
- Top each filled egg with two black olives. For spider decorations, halve an olive for the body, slice another olive into segments for legs and arrange three leg segments on each side. For eyes, place a tiny dot of the pumpkin mixture on the olive body with a toothpick.