Turmeric Deviled Eggs that Look Like Autumn Pumpkins

It’s going to be an egg-celent Halloween! Tea & Turmeric Spiced Deviled Eggs bring healthy balance to the season’s sugary treats. Plus, the center yolk filling looks like a little pumpkin thanks to the vibrant hue of turmeric and a tiny piece of sage sticking out of the top for a stem. Of course, you can eat these ANY time of year!

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

These pumpkin deviled eggs (no actual pumpkin in the recipe) are ridiculously easy to make. After eggs are hard boiled, they soak in a black tea- soy sauce mixture. That dark mixture “stains” the cracks and crevices. When peeled, they will look crazed and delightfully rotten. The longer you leave chilled in the tea soak (2-24 hours), the better the markings will come out. I got a little impatient on this batch, lol!

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  
These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

Ground turmeric is the secret ingredient that makes the filling orange and perfect Halloween deviled eggs and Thanksgiving deviled eggs. Bonus, it’s an anti-inflammatory superfood. The health benefits of turmeric are bountiful, and very helpful for an athlete or person pursing an active lifestyle.

Turmeric, which contains the plant compound curcumin has been shown to have analgesic properties and anti-inflammatory effects. Inflammation is a natural response to exercise and can lead to muscle soreness and fatigue, and incorporating turmeric into your diet may help expedite workout recovery.  P.S. My Turmeric Mashed Potatoes are another favorite turmeric recipe I use to fuel workouts.

After mashing up the yolks with mayo of choice, it’s time to fill the egg white centers. I’ve NEVER been good with a piping bag to make it look pretty – but the best hack ever is to use a spring-loaded melon-baller (or cookie scoop) to gather up the filling and plop nicely on the of the eggs. Another tip to slicing the eggs in half cleanly and nicely is to use a drafted blade knife. Little bits of fresh sage make “stems” for these fall deviled eggs – you could also substitute another herb. This is a fun and festive Halloween snack that comes out cute ever time without having to be a professional food stylist (trust me, I don’t have the patience!).

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  
5 from 5 votes
These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season. Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.
Tea & Turmeric Spiced Deviled Eggs for Halloween and Thanksgiving
Prep Time
8 mins
Cook Time
12 mins
Total Time
2 hrs 20 mins
 

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

Course: Appetizer, Snack
Keyword: autumn, eggs, halloween, thanksgiving, tumeric
Servings: 12 pieces
Ingredients
  • 6 hard-boiled eggs unpeeled
  • 4 black tea bags
  • 2 cups water possible more
  • ¼ cup soy sauce
  • ¼ cup Mayonnaise of choice
  • 1 tsp ground turmeric
  • 1 tsp. yellow mustard
  • Salt and ground pepper to taste
  • Fresh sage snipped into little “stems”
Instructions
  1. Heat about 2 to 2.5 cups water in large, microwave-safe dish and add 4 black tea bags. Add soy sauce and let all steep for 10 minutes or so while you prepare the eggs.
  2. Prepare hard-boiled eggs per your preferred method. I cover eggs just barely with cold water and bring to a rolling boil for 1 minute. Then I cover and turn off the heat for 12 minutes, followed by removing from pot and into a bowl of cold ice-water.
  3. Crack the shells of the hard-boiled eggs gently with a spoon. Do not remove the shell.
  4. Put the cracked eggs in the tea mixture and refrigerate for at least 2 hours.
  5. Remove eggs from the refrigerator, peel carefully, and cut eggs in half lengthwise.
  6. Scoop out the egg yolks and transfer to a bowl.
  7. Set the whites aside.
  8. Mash the yolks with the mayonnaise, turmeric, mustard, and salt/pepper. Use a melon-baller to scoop the mixture into the egg white cavities.
  9. Garnish with snipped fresh sage.

Recipe Notes

Sheet Pan Mixed Berry Clafoutis (No Added Sugar)

Ooh-la-la! I really love my easy Mixed Berry Sheet Pan Clafouti recipe. My take on the famous French dessert is easy, it’s bursting with beautiful berries, has been “low carbed” with sweetener alternatives and a portion of the flour with almond meal. This berry sheet pan breakfast also features a good amount of protein thanks to six eggs in the recipe.  

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.

For all these reasons and more, I declare my Clafouti in a sheet pan suitable for breakfast or brunch, any day!  Macros on a generous-sized serving come in at 250 calories, 12g fat, 24g carbohydrates, 4g dietary fiber, and 12g protein.

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.
Use berries . . . or another favorite fruit!

If you’ve never heard of clafoutis, it’s one of those French things. Clafoutis (the “S” is silent) is a baked dessert classically featuring black cherries (but most any fruit will work) arranged in a buttered dish and covered with a thick flan-like batter. It’s served slightly warm or room-temperature, with a dusting of powdered sugar or whipped cream.

My version is baked up in a sheet pan (actually a Jelly Roll Sheet Pan (10.5″ x 15″ x 1″), for a larger scale dish that can serve a big hungry family – or be meal-prepped to eat for breakfast, brunch or dessert throughout the week. This sheet pan clafoutis also freezes beautifully – just thaw out and warm up in the microwave on busy mornings.

The batter is pretty thin, it’s just eggs, flour (or gluten-free alternative), almond flour, and a low-carb sweetener that measures as a cup-for-cup for granulated white sugar. I really just see the atter as the binder to hold the berries together! You don’t need a mixer or blender to make it, in fact, that would over work the batter– all you need is a whisk. I’m in love with this kitchen-drawer space-saving Collapseable Whisk.

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.

PRO TIPS:

  1. Let batter rest for 20 minutes to prevent a rubbery final product
  2. Use a mesh tea strainer to sprinkle on powdered sugar.
  3. Cut into 6 large slices (1 per serving) or 12 slices (2 per serving), your preference.
  4. Freeze leftovers, cut into portions and then warm up on defrost button for about 45 seconds until thawed and lightly warm.

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.
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Sheet Pan Mixed Berry Breakfast Clafoutis (Lower Carb)
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.

Course: Breakfast, brunch, Dessert
Keyword: blueberries, clafoutis, low carb, sheet pan
Servings: 6 Servings
Calories: 250 kcal
Ingredients
  • 6 large eggs
  • 2 tsp. vanilla extract
  • 1/8 tsp. salt
  • ½ cup baking sweetener 1:1 cup measuring equivalency, I used a stevia blend
  • ½ cup unbleached all-purpose flour or gluten-free alternative
  • ½ cup packed almond meal
  • 2 cups whole milk
  • Baking spray for baking sheet
  • 1 lb. mixed fresh berries such as blueberries, raspberries, blackberries, sliced strawberries (rinsed and dried) about 3 to 3.5 cups
  • 1/2 cup sliced almonds about 2 ounces
  • Optional Powdered sugar for dusting (I used a zero-carb powdered sweetener)
Instructions
  1. Preheat oven to 350F.
  2. In large bowl, crack open eggs and whisk smooth. Whisk in milk until incorporated.
  3. Next, whisk in sweetener, flour, almond meal and salt until smooth.
  4. Spray 10” x 15” “jelly roll” sheet pan with baking spray. Do NOT try to use a standard 9” x 13” low-rimmed sheet pan, it will be too small and overflow. As an alternative, you can use a 9” x 13” ceramic or glass baking dish with HIGHER sides (cooking time will need to be increased).
  5. Pour egg batter into pan. Gently scatter berries as evenly as possible on top of batter. Next, sprinkle on sliced almonds.
  6. Bake on center rack for 40 minutes, or until turning golden on top and set. If using the 9”x13” glass baking dish, the batter will be deeper, so add on 5 to 10 more minutes of cooking time (so 45 – 50 minutes cooking time).
  7. Remove from oven at let cool 5 minutes. Dust with powdered sugar or alternative, if desired. Cut into either 6 large squares or 12 smaller squares (2 smaller pieces per serving).
  8. Store leftovers in fridge for up to 3 days. Reheat in microwave for about 45 seconds.
Recipe Notes

Mushroom Swiss Omelet Quesadilla | Easy Breakfast “Omelet-adilla”

True. I did see this viral egg and quesadilla hack on TikTok. But in reality, I’ve been making and eating egg quesadillas for decades. DECADES!  

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day -- breakfast, lunch or dinner!
This photo isn’t doing justice to how fun and clever this recipe is — watch the video below!

Growing up in the 70s, when it was my dad’s turn to cook a meal, he would usually make us an omelet or quesadilla. This was back in the day before dads really cooked OR people even knew what a quesadilla was. So, I thought he was pretty cool!  

It was only a matter of time before the eggs met up with the cheese and tortilla. Honestly, it’s a match made in heaven. As my taste buds grew up, my love for omelets and quesadillas didn’t wane. Total comfort food to me! I started adding a variety of veggies to jazz it up and make a little more balanced meal – that works for breakfast, lunch OR dinner, by the way!

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day -- breakfast, lunch or dinner!

Spinach and mushroom are a classic veggie combo and one of my favorites. Something about mushrooms just plays so well with eggs – it’s a plant-based umami experience. If preferred, the veggies can be swapped out for others that soften up nice and quick in a sauté pan. Think of onions, leeks, grape tomatoes, bell peppers, shaved Brussels sprouts or cabbage, chopped kale, and such.

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day -- breakfast, lunch or dinner!
I love mushrooms & spinach, but you can swap out for other veggies in this adaptable recipe!

The two eggs, an ounce of cheese and a nine-inch tortilla offer about 22 to 25g protein (even more if you can find a protein tortilla). But, if you want even a bigger protein bump, add a small handful of shredded chicken, beef or diced ham. This quesadilla hack is very adaptable to your custom desires.

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day -- breakfast, lunch or dinner!
Pin it for later!

The Mushroom Swiss Omelet Quesadilla is such a great meal for anytime of the day, especially when you are pressed for time or fancy ingredients. Once you start making using this egg tortilla hack, you’ll never go back!   

5 from 3 votes
Mushroom Swiss Omelet Quesadilla

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day — breakfast, lunch or dinner!

Course: Breakfast, lunch
Keyword: egg, omelet, quesadilla
Servings: 1 serving
Ingredients
  • 2 large eggs
  • 1 tablespoon water
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 teaspoon olive oil
  • ½ cup slice mushrooms
  • ½ cup chopped fresh spinach
  • 1 to 2 oz grated Swiss cheese
  • 1 large 9” to 10” tortilla sized to fit your skillet
  • Garnish: Avocado slices
Instructions
  1. Whisk two eggs, water, salt and pepper in bowl; set aside.
  2. Bring 9 to 10-inch non-stick skillet up to medium heat; add oil.
  3. Add mushrooms to skillet and saute for about 2 to 3 minutes until softened. Add spinach and stir around for another 30 seconds or until wilted a bit. Spread out evenly in bottom of pan.
  4. Pour whisked egg over vegetables, tilting pan and swirling egg a bit to cover entire skillet.
  5. Cook for about 2 minutes (without stirring) until almost set; just very lightly wet still on top.
  6. Top with half the cheese and tortilla.
  7. Carefully shimmy spatula under egg mixture to flip entire thing tortilla side down.
  8. Add remaining cheese to top egg side and cook an additional 1 minute.
  9. Flip tortilla in half (for a half-circle) and cook for another 1 minute on each side until tortilla golden brown.
  10. Cut in three wedges and serve with avocado.

12 High-Protein Breakfast Recipes for One and Not a Single Smoothie!

12 High-Protein Breakfast Recipes for One and Not a Single Smoothie

It’s breakfast time again, it happens every single day! Looking for something quick, easy and perfectly portioned just for YOU! Here are a dozen of my favorite high protein breakfast recipes that have 20 to 30 grams of protein, the optimal amount of protein to get your day started. I also eat many of these protein breakfast ideas after a workout or before bed for muscle management and recovery! Enjoy!

Protein Nut Butter Toast with Strawberries

Protein Nut Butter Toast with Strawberries

I love this hearty, sweet toast with the most! If you don’t have official protein butter, just mix in 2 teaspoons of protein powder into your traditional nut butter. 424 Calories, 30 g carb, 22g fat, 27g protein

Easy Low-carb Peanut Butter Mug Cake

Easy Low-carb Peanut Butter Mug Cake

  • 3 Tbsp. peanut or almond butter
  • 1 large egg
  • 1 Tbsp. unflavored collagen powder
  • ¼ tsp. baking soda
  • Toppings of choice

In a minimum capacity 8-ounce mug, mix together all ingredients. Use a fork to whisk around until smooth and incorporated. Microwave for 75 to 90 seconds on high power. Mug can will puff way over the rim like a souffle, and then settle back down some when cooled. While still warm, top as desired with syrups, nuts, whipped cream, etc. 377 calories, 29g fat, 10g carb, 25g protein

Egg Cheese & Leftover Grain Waffle

Egg, Cheese & Leftover Grain Waffle

  • 2 large eggs
  • 1/2 cup pre-cooked grain like rice, oats or quinoa (I used a rice-quinoa blend)
  • 2 Tbsp. shredded cheese
  • Salt and pepper to taste

Heat a mini waffle iron. Mix together egg waffle ingredients in bowl and pour into hot iron (should make 2 to 3 waffles). If you don’t have leftover rice, you can use from a ready-to-eat rice pouch.  Leave batter in waffle iron for a couple minutes, until indicator light goes off. Top with salsa, guacamole or other toppings of choice. 324 calories, 19g fat, 19g carb, 20g protein

60 Second Beef & Veggie Mug Omlete makes getting a healthy breakfast one less thing to worry about!

Quick Egg & Beef Mug Omelet

  • 2 large eggs
  • 2 tablespoons pre-cooked ground beef (or leftover taco meat)
  • 1 Tbsp. shredded cheese
  • ¼ cup blend of veggies like chopped tomatoes, chopped spinach, green onions, etc.

Spray one large microwave-safe mug (14-oz) or bowl with non-stick cooking spray. Add 2 egg and 2 tablespoons water; whisk with fork. Stir in cheese and vegetables. Microwave, uncovered, on HIGH 30 seconds. Remove from oven; stir. Continue to microwave on HIGH 30 to 60 seconds or until eggs are just set. Let cool, season with salt and pepper, as desired. 220 calories, 13g fat, 4g carb, 24g protein

A single-serving batch of Cinnamon Protein Waffles can be whipped up in minutes to help fuel you’re the day’s adventures (or endless task of errands, by default). Gluten-free, no added sugar, and low in carbs. Simple to scale up for meal prep and store in freezer.

Cinnamon Protein Waffles (Gluten-free)

Whip up a stack of these satisfying waffles in minutes, they smell and taste delicious – especially with some sugar-free maple syrup. I use a little mini-waffle iron and make one at a time, or a big 4-square iron will work too (to make all at once). I use banana flour to keep lower carb and gluten-free, but you may swap flours. Protein boost thanks to a plant-based protein powder, Nuzest.  Get a discount code and the entire recipe on this POST . Makes 4 small waffles, 220 calories, 8g fat, 9g carbs, 27g protein

Power into the day fueled by chocolatey waffles made with protein powder. Only takes minutes to make, is gluten-free, has no added sugar, and moderate in carbs. A single-serve recipe, but simple to scale up for meal prep. Enjoy 28 grams of protein per serving!

Double Chocolate Protein Waffles (Gluten-Free)

Hello, chocolate!! These Double Chocolate Protein Waffles seem so indulgent, you may think it’s dessert! But a plant-based chocolate protein powder and just a few mini sugar-free chocolate chips make this sweet protein breakfast in the mini waffle maker, suitable for a morning meal! This mini waffle recipe uses banana flour too. Get a Nuzest discount code and the entire recipe on this POST. 330 cal, 28g carb, 14g fat, 28g protein,

Giant Strawberries ‘n Cream Protein Cookie for One is nearly as big as yo’ face, but go ahead and eat the whole thing - if you can! The entire homemade protein cookie has 380 cal, 20g fat, 18g net carb, 31g protein – half would make a great post-workout snack and the whole thing can sub for a mini meal on the go – like a busy day breakfast!

Giant Strawberries ‘n Cream Breakfast Cookie for One (Gluten-free)

A cookie as big as yo’ face and nutritious enough for breakfast – I call that a win-win! Actually, this cookie is so filling, sometimes I just eat half and save the other half for later in the day. Get entire recipe on POST. 380 cal, 20g fat, 18g net carb, 31g protein

Giant Cherry Almond Protein Breakfast Cookie

Giant Cherry Almond Protein Breakfast Cookie – 25 grams protein in this one!

Vanilla Pear Quinoa Breakfast Bowl

Vanilla Pear Quinoa Breakfast “Bake”

A delightful change from oats, this recipe that uses leftover quinoa is “make-to-mouth” in just 5-6 minutes. If you don’t have leftover or meal-prepped freezer quinoa, a ready-to-eat quinoa will do. A deliciously warm and satisfying way to fuel adventures. Get full recipe on my IG POST. 526 calories, 20g protein, 44g net carb, no added sugar, and a whopping 14g dietary fiber.

Pumpkin Cheesecake Chia Pudding with Pecan Praline Crumble makes a quick, easy and nutritious breakfast, snack or healthy dessert. Natural sweeteners used to keep the carbs low and cottage cheese to help boost the protein -- plus more than 1/2 daily requirement for fiber! For more clean eating recipes, visit thefitfork.com

Pumpkin Spice Cheesecake Chia Puddings (with Praline Topping) 

Just the right sweet and spiced so nice! This delicious chia seed pudding hits just under 20g protein, but it is just too amazing not to share! Cottage cheese is the secret ingredient for that creamy texture and protein boost. Also, not a single serve, but makes three that you can space out for breakfasts through the week.  Get full recipe on my POST  . 357 calories, 26g total carb (10g net carb, 16g fiber), 18g protein.

This no added sugar cheesecake dessert features cottage cheese and collagen blended until creamy -- sugar free chocolate chips and strawberries put this no-bake, no crust, lower carb, single-serve recipes over the top.

Chocolate Chip Breakfast “Cheesecake”

 Is it dessert, is it breakfast – you decide!! Creamy blended cottage cheese is the secret ingredient (I use 2% to keep it creamy) along with collagen from Great Lakes Wellness  (use code THEFITFORK100ff to save 15%). Sugar-free mini chocolate chips for the win, too! Get full recipe on my POST. 193 calories, 11g carb, 29.5g protein per serving

Margarita Protein Mug Muffin

Margarita Protein Mug Muffin

Sweet-tart, this limey treat makes a nice snack or way to start the day – especially if you are ready to be whisked away to a tropical vacation! Get recipe on POST. 155 cal, 5g fat, 6g carb, 20g protein

12 High-Protein Breakfast Recipes for One and Not a Single Smoothie
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Crustless Gouda & Ham Quiche | Gluten-free, Low-carb

If you think Gouda cheese is as goooooood-a as I do, then this gluten-free, crustlesss quiche recipe is for you! Gouda & Ham Crustless Quich - Low Carb

Rich and delicious with that smoky mild taste of Gouda cheese offset by some salty ham and of course, veggies, this easy, low-carb quiche recipe bakes up without a traditional pie crust – so no worries about gluten or excess carbs and such.  Continue reading