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Deviled Eggs

Hi Nancy.

The following is one that I've enjoyed.

8 whole eggs
1- 15 oz. can chickpeas (garbanzos)
1/4 cup chopped parsley
4 tsp. whole grain mustard (for added bite, I sometimes sub. 1 tsp of dried
1/2 tsp grated lemon zest
1/2 tsp minced garlic
1/8 tsp. black pepper
1 T minced red onion
1 T minced capers

Place eggs in saucepan.  Cover with  hot water.  Bring to a boil over high
heat, adjust heat to maintain a simmer, and cook 12 minutes.  Drain and cool
in cold water.  Peel eggs, then cut in half lengthwise.  Remove the yolks
and discard.  Gently wash the whites to remove traces of yolk.  Pat dry.

Drain garbanzos, reserving 1/3 cup liquid.  In a food processor or blender,
puree beans, parsley, mustard, lemon zest, garlic and pepper until smooth.
Transfer to a bowl and stir in the red onion and capers.  Taste and add

Fill egg white halves with about a tablespoon on filling and sprinkle with