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eating keto

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Avocado Deviled Eggs

Avocado Deviled Eggs

 

Can I just say that Avocado Deviled Eggs are addicting? I’ll snack on a deviled egg anytime I find them or make them, however, the addition of avocado pushes the texture and flavor right over the edge. 

I developed and photographed this recipe last year for one of my favorite clients. The article was about tea time and recipes I might pair with tea.  I know most of us think of sweets when we think of tea but I adore savory just as much.

These avocado deviled eggs are so easy to make. I think the most difficult part is peeling the shell from the boiled egg. I’ve tried every trick in the book and the best thing I can say is just purchase high quality fresh eggs. Add a little vinegar to the boiling water and then gently peel. Some come right out of the shell and others look mangled once their peeled. I save those and eat them with a pinch of truffle salt.

Avocado Deviled Eggs

I typically boil eggs at the beginning of the week and the eggs that don’t get eaten after a few days are made into avocado deviled eggs. They make a delightful snack and healthy breakfast. They also make an excellent midnight nibble… for those of us who might need to raid the fridge after dinner. 😉

Glorious avocado deviled eggs feeds the hungry soul in me. They’re healthy, deliciousness and pleasure all rolled into one. Enjoy!

Delicious wishes and loads of love,

Karista

Avocado Deviled Eggs

Makes 24

Avocado Deviled Eggs

Ingredients

  • 1 dozen hard-boiled eggs, sliced in half and egg yolks removed
  • 1 medium avocado, diced
  • 1 tablespoon lemon juice
  • 1/3 - ½ cup good quality mayonnaise
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • Salt and fresh ground black pepper to taste
  • Fresh chopped chive for garnish

Instructions

  • In a bowl, add the egg yolks, avocado and lemon juice. Mix to combine. Then add the mayonnaise, cumin and coriander and mix until the egg and avocado are smooth. You can do this in a food processor as well.
  • Season to taste with salt and fresh ground black pepper. (You can make the mixture up to this point and refrigerate both the egg white halves and the filling if needed. Then when you’re ready to serve, fill the egg halves and serve)
  • Using either a pastry bag or Ziploc bag, fill with the egg and avocado mixture. If using a Ziploc bag, cut a small piece off the corner of the bag.
  • Place the egg white halves on a platter and then pipe the egg and avocado mixture into each egg half. Garnish with fresh chive and serve.
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    Breakfast Karista's Kitchen Kid Friendly Life Around My Table

    Cheddar Zucchini Drop Scones and a Giveaway!

    Cheddar Zucchini Drop Scones

    I love these Cheddar Zucchini Drop Scones so much I’ve made them three times in two weeks!

    My friend Carolyn Ketchum, who writes the blog All Day I Dream About Food, wrote this delicious book called The Everyday Ketogenic Kitchen. Not only will you find the recipe for these divine almond flour scones but you’ll also find many more low-carb recipes in this cookbook. 150 low-carb recipes to be exact!

    Carolyn makes it possible to enjoy baked goods again. Which is a huge “hallelujah” in my house. My youngest is gluten intolerant and hasn’t been able to enjoy many baked goods since the age of 9. Of course, like most kids/teens she indulged occasionally anyway but always paid the price with nagging, uncomfortable, sometimes painful symptoms of gluten intolerance.

    The Everyday Ketogenic Kitchen Cookbook includes recipes for everyone. Whether your watching your carbs for health reasons, dieting, eating gluten-free or just trying your best to stay healthy, this is your guide to delightful dining.

    I left my last batch of these scones in the fridge while we were away last weekend. My daughter came home from college to babysit Tank and found them. Yep, you guessed it, she ate all my scones.

    Cheddar Zucchini Drop Scones // Karista's Kitchen

    When I got home she told me those were the best savory scones and asked me how did I made them. Guess what she’s getting for Christmas. 🙂

    Along with this luscious scone recipe, Carolyn wrote her heart, her knowledge and experience in this book has now given us a new lease on mealtime.

    The book is so much more than just recipes, Carolyn also shares a sample ketogenic diet using her recipes, how to stock your pantry, kitchen equipment, low-carb baking tips and tricks, step by step instructions with full color photos and her best advice for living a successful ketogenic lifestyle.

    the everyday ketogenic kitchen

    Would you love to have this book? I’m giving one of these books away and the raffle begins on 10/19/17 and ends on 10/26/17. Just click HERE to enter.

    If you don’t want to wait to find out if you won, you can find The Everyday Ketogenic Kitchen on Amazon.com HERE.

    Delicious Wishes and Loads of Love,

    Karista

    Cheddar Zucchini Drop Scones and a Giveaway!

    10 scones

    Cheddar Zucchini Drop Scones and a Giveaway!

    Ingredients

    • 2 1/2 cups finely shredded zucchini (about 2 medium-small zucchini)
    • 1/2 teaspoon salt
    • 2 cups blanched almond flour
    • 1/4 cup coconut flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1 cup shredded sharp cheddar cheese (about 4 ounces), divided
    • 2 large eggs
    • 1/4 cup unsalted butter, melted but not hot

    Instructions

  • Place the zucchini in a large sieve in the sink and sprinkle with salt. Toss to coat and let drain for 1 hour, then wrap in a tea towel and squeeze out as much moisture as possible.
  • Pre-heat the oven to 325F and line a large baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, salt and two-thirds of the cheese. Stir in the zucchini, eggs and melted butter until the dough comes together.
  • Using about 1/4 cup at a time, form the dough into balls and then press down to about 1 inch thick. Sprinkle each scone with some of the remaining cheese. Bake for 20-22 minutes, until the scones are golden brown and firm to the touch.
  • Let them cool on the baking sheet for at least 10 minutes. Store leftovers in the refrigerator for up to a week. Rewarm in the microwave or toaster oven,
  • Notes

    Be sure to let the zucchini drain for one hour. The first time I made these I let them drain for about 30 minutes because I was in a hurry to make them. Although I did squeeze the zucchini fairly well, I should have waited the full hour. The scones were still fabulous but the second batch was even better. It pays to be patient, which is why I'm not a baker. 🙂

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