Avocado Deviled Eggs – With Parmesan Cheese & Cayenne Pepper

Avocado Deviled Eggs

Print Recipe
Avocado Deviled Eggs - With Parmesan Cheese & Cayenne Pepper
These avocado deviled eggs with parmesan cheese are super easy to prepare in under 30 minutes. They are an awesome snack, side dish or appetizer and perfectly suited for keto and low carb diets. In addition, they are extremely satiating and nutrient dense with their high amount of healthy fats from the avocado and micro nutrients from the eggs.
Avocado Deviled Eggs
Prep Time 15 minutes
Cook Time 10 minutes
Servings
eggs
Change Units
Ingredients
Seasonings
Prep Time 15 minutes
Cook Time 10 minutes
Servings
eggs
Change Units
Ingredients
Seasonings
Avocado Deviled Eggs
Instructions
  1. First, boil the eggs in a pot for about 10 minutes until solid and chill them with cold water afterwards. Make sure that all eggs are completely covered with water while cooking
    Boiling Eggs in Pot
  2. Next, peel the eggs and cut them in half
    Boiled Egg Halves
  3. Take out the egg yolks, put them into the container of your food processor..
    Seperated Egg Yolks in Food Processor
  4. ..and keep the hollowed egg whites on a cutting board or big plate
    Boiled Egg White Halves
  5. Then, add the avocado, Parmesan cheese, remoulade and all seasonings to the yolks
    Avocado Deviled Eggs Stuffing before Mincing
  6. Now, mix / mince everything in the food processor for 1-2 minutes until it is a homogeneous mixture
    Avocado Deviled Eggs Stuffing
  7. Finally, use a spoon to stuff the egg whites with the mixture
    Avocado Deviled Eggs on Cutting Board
Recipe Notes

Tip: If you make sure to cool the eggs down completely it is very easy to remove the yolks. Simply turn one egg half after another with the yolk side down, squeeze gently and the yolk should pop right out.

 

Nutrition Facts
Serving Size 59 gram (1 egg)

% Macronutrients
Amount Per Serving
Calories 99.34kcal
from Fat 73.98kcal 74%
from Protein 24.32kcal 24%
from net. Carb 1.04kcal 1%
% Daily Value*
Total Fat 8.22g 5%
Carbohydrate (Netto) 0.26g 1%
Protein 6.08g 6%

*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.

 

Keto Egg Muffins – With Avocado, Parmesan & Mushrooms

Egg Muffins with Avocado & Mushrooms

Print Recipe
Keto Egg Muffins - With Avocado, Parmesan & Mushrooms
These keto egg muffins with avocado, mushrooms & Parmesan cheese make an awesome dish for meal prepping. Just prepare a batch and have them for breakfast, lunch at work or as a snack. They are very satiating, nutritious and perfect for low carb diets. In addition, it only takes about 20 minutes and pretty low effort to prepare them.
Egg Muffins with Avocado & Mushrooms
Prep Time 5 minutes
Cook Time 20 minutes
Servings
muffins
Change Units
Ingredients
Seasonings
Prep Time 5 minutes
Cook Time 20 minutes
Servings
muffins
Change Units
Ingredients
Seasonings
Egg Muffins with Avocado & Mushrooms
Instructions
  1. First, preheat your oven to 180°C (355°F)
  2. In the meantime, mix all ingredients in a bowl with a hand mixer or eggbeater
    Roughly Chopped Avocado & Mushrooms
  3. Then, pour the mixture directly from the bowl into muffin molds or a muffin tray or use a ladle to pour it in
    Avocado & Mushroom Muffin Mixture in Molds
  4. Finally, bake the muffins for about 20 minutes until they are solid and let them cool down for 10 minutes afterwards. You can use a chopstick to test if they are done, by sticking it into a muffin and pulling it out again. If there are no wet residues on the chopstick, the muffins are done.

Avocado & Mushroom Egg Muffins Cross Section
Avocado & Mushroom Egg Muffins Cross Section
Nutrition Facts
Serving Size 70 gram (1 muffin)

% Macronutrients
Amount Per Serving
Calories 107.97kcal
from Fat 77.85kcal 72%
from Protein 25.68kcal 24%
from net. Carb 2.04kcal 2%
from Fiber 2.4kcal 2%
% Daily Value*
Total Fat 8.65g 5%
Carbohydrate (Netto) 0.51g 2%
Fiber 1.2g 4%
Protein 6.42g 6%

*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.

 

Easy Pulled Pork – Braised Pork Neck With Onion Gravy

Braised Pork Neck with Onion Gravy

Print Recipe
Easy Pulled Pork - Braised Pork Neck With Onion Gravy
This is my foolproof, super easy pulled pork recipe for which you don't even need a smoker or barbecue grill. It is simply a matter of searing the meat in a pot and braising it for a few hours until most of the water is evaporated. In addition to that, the onion gravy sauce that is prepared with the meat stock really tops it off.
Braised Pork Neck with Onion Gravy
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
people
Change Units
Ingredients
Pork Neck
Sauce
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
people
Change Units
Ingredients
Pork Neck
Sauce
Braised Pork Neck with Onion Gravy
Instructions
Pork Neck
  1. First, melt the coconut oil in a medium-big pot on medium heat and sear the pork neck in it on each side, for about 5 minutes in total
  2. Next, pour about 3-5 liters of water into the pot. Add enough water to cover the meat, then add about 1/3 to 1/2 of that volume of water on top. So, if you need 3 liters to cover the meat, add 1 to 1.5 liters on top
  3. Now, add the salt, pepper & cumin and put a lid on the pot, but leave a small gap so the water is able to evaporate
  4. Let the pork neck cook on low-medium heat for 4-5 hours until you have 400-500 milliliter of water left and the meat is tender. Then, you can turn the plate off. Make sure to flip the meat 2-3 times within the last 2 hours, if it is not completely covered with water anymore
    Braised Pork Neck in Pot
Sauce
  1. When the pork neck is done, melt the butter in a pan on low-medium heat. Then, add the onions and fry them for 5-10 minutes until they become golden brown
    Frying Onions in Butter
  2. Now, add salt, pepper & -if you like- a minced garlic clove and fry everything for about 1 minute while stirring
  3. Next, add about 400 milliliter of meat stock from the pot with the pork neck to the pan in order to deglaze the onions
    Deglazing Onions with Meat Stock
  4. Finally, let everything cook for 10-15 minutes while stirring occasionally until you have a sauce of your desired thickness. In the meantime, cover the pot containing the meat with a lid to keep it warm
    Reducing Onion Gravy Sauce with Meat Stock
Recipe Notes

The method in this recipe works with nearly any type of meat, but best with cuts that contain fat & some gristle like beef shank or ham hock.

You may also enhance the sauce by deglazing the onions with red wine and let it cook for a minute before adding the meat stock.

Pulled Pork Neck with Onion Gravy Close Up
Pulled Pork Neck with Onion Gravy Close Up
Nutrition Facts
Serving Size 520g

% Macronutrients
Amount Per Serving
Calories 752.89kcal
from Fat 528.57kcal 70%
from Protein 206.48kcal 27%
from net. Carb 17.84kcal 2%
% Daily Value*
Total Fat 58.73g 35%
Carbohydrate (Netto) 4.46g 18%
Protein 51.62g 52%

*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.