Chickpea Deviled Eggs

Adding chickpeas to the creamy filling gives these deviled eggs savory flavor. Serve them with pita chips.

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2.5 by 3 people

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  • Makes: 12 servings
  • Serving Size: 3 egg halves
  • Makes: 36 deviled egg halves
  • Start to Finish: 30 mins

Chickpea Deviled Eggs

Directions

  1. Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place three of the egg yolks in a food processor. Discard the other yolks.
  2. Add garbanzo beans, celery, yogurt, sugar, the 2 tablespoons green onion, the lemon juice, yellow mustard, the water, parsley, salt, and celery seeds to the yolks in food processor. Cover and process until smooth.
  3. Fill each egg white half with 2 teaspoons of the garbanzo bean mixture.
  4. If desired, garnish with additional green onion, sliced grape tomatoes, and/or quartered cucumber slices. If desired, serve eggs with pita chips.

From the Test Kitchen

*Sugar Substitutes:

Choose from Splenda Granular, Truvia spoonable or packets, or Sweet-N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.

PER SERVING WITH SUBSTITUTES: same as above, except 93 calories, 9 g carb., 1 g total sugar Exchanges: 0 other carb., .5 lean meat

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Nutrition Facts (Chickpea Deviled Eggs)

  • Per serving:
  • 100 kcal ,
  • 2 g fat
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 46 mg chol. ,
  • 273 mg sodium ,
  • 11 g carb. ,
  • 3 g sugar ,
  • 9 g pro.
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