Ingredients
- 12 hard-boiled eggs, whites only
- 1 10 oz bag Riced Cauliflower, Frozen
- 4 Tbsp fat-free cream cheese
- 4 Tbsp nonfat Greek yogurt (plain)
- 1 Tbsp Pumpkin Puree
- 1 Tbsp curry powder
- 2 tsp chopped chives
- 1 tsp paprika
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Directions
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Cut eggs lengthwise, remove yolks, and discard or save for later.
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Combine cauliflower, cream cheese, Greek yogurt, curry powder, pumpkin, and salt and pepper in a food processor. Process until smooth.
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Divide filling evenly between egg whites and lightly dust with paprika.
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Using a knife, trace lines down the filling to create the look of ridges on a pumpkin.
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Add a chive piece at the top of each pumpkin to create a stem.
Notes
Stovetop Hard Boiled Eggs:
Fill a saucepan with cold water. Place the eggs in a single layer at the bottom of the saucepan, ensuring that eggs are covered with at least 1" of water.
Heat the pot on high heat and bring the water to a full rolling boil.
Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
Drain, allow to cool, and peel.
Instant Pot Hard Boiled Eggs:
Add 1 cup water to the Instant Pot.
Place metal trivet into the pot. Gently add eggs on top of the trivet.
Cook eggs on high pressure for 6 minutes. Remove eggs from Instant Pot, allow to cool and peel.
