“Keto Caribbean Brunch: Spicy Avocado Deviled Eggs with Plantain Hash & Coconut-Bacon Bits”

Allergens

Eggs, Coconut

Ingredients

• 6 large eggs
• 2 ripe avocados
• 1 tablespoon mayonnaise
• 1 teaspoon hot sauce (like Tabasco)
• Salt and pepper, to taste
• 3 plantains, peeled and sliced
• 4 cups unsweetened shredded coconut
• 2 teaspoons smoked paprika
• 1 tablespoon liquid smoke
• 1/4 cup freshly squeezed lime juice
• Fresh cilantro leaves, for garnish

Instructions

1. Place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to medium and cook for 10 minutes. Remove from heat and let sit for 5 minutes before running under cold water. Peel and halve the eggs once cooled.
2. In a small bowl, mash the avocados with mayonnaise, hot sauce, salt, and pepper. Set aside.
3. Preheat a non stick skillet over medium heat. Add plantain slices and cook until golden brown on both sides, about 5 7 minutes per side. Remove from the pan and set aside.
4. In another non stick skillet, toast unsweetened shredded coconut over medium heat for 3 5 minutes or until lightly browned. Transfer to a plate and let cool.
5. Season the toasted coconut with smoked paprika and liquid smoke. Set aside.
6. Halve the eggs and remove yolks. Fill each egg white with the avocado mixture, then sprinkle each with a pinch of the seasoned coconut bacon bits.
7. Arrange the deviled eggs on a serving platter and top with the cooked plantain slices. Garnish with fresh cilantro leaves.

Chef’s Insight

When mashing the avocado, be careful not to overmix, as you want the mixture to have some texture.

Notes

This recipe is keto-friendly and can be adapted to accommodate gluten-free diets.