Chickpea Deviled Eggs
Appetizer
Ingredients
1 dozen eggs
1 cup canned garbanzo beans rinsed and drained, divided
2 tablespoons finely chopped red onion
2 tablespoons mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon fine sea salt
2 tablespoons chopped fresh parsley
Description
These rich and tangy deviled eggs with chickpeas (a.k.a. garbanzo beans) are inspired by hummus, yet have an irresistible appeal all their own.
Dairy Free [1]
Low Sodium [2]
Vegetarian [3]
Sugar Conscious [4]
Directions
Put eggs into a medium pot, cover by 1 inch with water and bring to a boil over medium-high heat.
Cover and set aside off heat for 12 minutes.
Transfer eggs to a large bowl of ice water and set aside until chilled, about 5 minutes.
Drain well, peel and halve eggs.
Transfer whites to a platter and yolks to a large bowl.
Add 1/2 cup garbanzo beans, onion, mayonnaise, lemon juice, mustard, salt and 2 tablespoons warm water to yolks and mash with a fork until well combined.
Spoon some of the yolk mixture into each egg-white half, garnish each with parsley and a chickpea, and serve.
Nutrition
Per Serving:60 calories (35 from fat), 3.5g total fat, 1g saturated fat, 95mg cholesterol, 110mg sodium, 3g carbohydrate (1g dietary fiber, 0g sugar), 4g protein