Deviled Egg Nests

deviled egg nests

Deviled Eggs (Nests)

6 hard-boiled extra large organic eggs
1/2 teaspoon unrefined sea salt
1/2 teaspoon organic lemon pepper
4 oz = 115 g full fat cream cheese
bunch of fresh organic parsley


  1. Cut the peeled eggs lengthwise with a sharp knife.
  2. Carefully remove the yolks and place them in a small bowl. Put the whites to the fridge for a while, you’ll need them soon.
  3. Mash the yolks with a fork and mix into a smooth paste.
  4. Add the salt and the lemon pepper and mix until well mixed.
  5. Add the cream cheese and mix until smooth.
  6. Clean your hands properly, moisten your hands with cold water and shape the filling into round balls or egg shapes. Alternatively, you can use a chocolate mold. Press the filling firmly into the mold and put the mold to the freezer for a half an hour, or until the shapes are easy to pop out from the mold.
  7. Put a few sprigs of parsley on each egg white, creating “nests”.
  8. Place a round or egg-shaped filling on each nest. Add some tiny sprigs of parsley around the filling for more beautiful decoration.
  9. Serve immediately, before the parsley begins to look wilted.
Nutrition information Protein Fat Net carbs kcal
In total: 50.1 g 70.6 g 5.6 g 858 kcal
Per serving if 6 servings: 8.3 g 11.8 g 0.9 g 143 kcal
Per serving if 12 servings: 4.2 g 5.9 g 0.5 g 71 kcal

Blood and Guts : Halloween Spread


Halloween Spread

1/4 cup = 60 ml gluten-free organic soy sauce
1 teaspoon organic beet juice
2 pinches = 2 ml xanthan
2 packages = 16 oz = 450 g cream cheese
1 tablespoon organic garlic bread seasoning


  1. For the “blood”: In a small bowl, mix the soy sauce and the beet juice.
  2. Pour in the xanthan whisking constantly. Set aside.
  3. For the “toad brains”: In a medium bowl, mix the cream cheese and the garlic bread seasoning well with a spoon. Refrigerate.
  4. When ready to serve, stir the soy sauce mixture carefully into the cream cheese mixture, creating swirls.