Keto Egg And Olive Bites Recipe

About this recipe

A delicious low-carb appetizer featuring creamy egg and olive filling on crispy keto-friendly bread. Perfect for a quick and satisfying dinner solution.

Ingredients

• 200 g Dairy Craft Cremella Natural Cream Cheese
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 2 ltr Figaro Extra Light Olive Oil
• 150 g Spring Onion (Kandychi Path)
• 250 g Zucchini Green
• 180 g Devavo Dijon Mustard Sauce (Classic French)
• 100 g Catch Black Pepper Powder
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Place 6 eggs in a medium saucepan and cover with cold water. Bring the water to a boil, then immediately remove from heat. Cover and let the eggs stand in the hot water for 10 to 12 minutes. Remove the eggs, cool them under cold running water, peel, and chop.
2. 2. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
3. 3. In a medium bowl, thoroughly mix 1 cup of cream cheese, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, and 1/4 teaspoon of ground black pepper. Fold in the chopped eggs, 2 tablespoons of chopped green olives, and 1 tablespoon of finely chopped spring onion.
4. 4. Cut 2 medium zucchinis into 4 pieces each. Lay the pieces flat on the prepared baking sheet and use a spoon to create a shallow hollow on the surface of each piece. Brush each piece lightly with 1 tablespoon of olive oil and fill the hollows with the egg and olive mixture.
5. 5. Bake the prepared zucchini pieces in the preheated oven for 10 minutes, or until the bread is lightly toasted and the filling is warmed through. Remove from the oven and sprinkle with a pinch of paprika for garnish before serving.