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Hummus Deviled Eggs

Try this twist on traditional deviled eggs. Replace the yolk with a zesty bean mixture to cut down on calories, fat, and cholesterol. Your guests will enjoy them just as much!

Prep Time: 15 minutes

Nutritional Facts

Serving Size: 2 egg halves

  • Calories 85
  • Carbohydrate 10 g
  • Protein 7 g
  • Fat 2.5 g
  • Saturated Fat 0.3 g
  • Sugar 2 g
  • Dietary Fiber 3 g
  • Cholesterol 0 mg
  • Sodium 170 mg
  • Potassium 185 mg

This Recipe Serves 8

Ingredients

8 eggs, hardboiled and peeled
1 14.5-oz can garbanzo beans (chickpeas), drained and rinsed
2 cloves garlic
1 small lemon, zested and juiced
1 tablespoon olive oil
¼ cup fat free, reduced sodium chicken or vegetable broth
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
¼ cup salsa
1 tablespoon chopped fresh parsley

Instructions

  1. Slice hardboiled eggs in half lengthwise and discard the yolk.
  2. Add garbanzo beans, garlic, lemon zest, lemon juice, olive oil, broth, salt (optional), pepper, salsa and parsley to a blender or food processor.  Process until hummus is smooth.
  3. Fill each egg half with a heaping tablespoon of hummus.

Chef Tip: To hard boil a perfect egg, cover the eggs with cold water in a soup pan. Put the pan over high heat and immediately start the timer, set for 20 minutes. When the water begins to boil, reduce to a simmer. When the timer goes off, remove eggs from heat, drain and immediately submerge in ice water. Let the eggs sit for 15-20 minutes in the ice water, then crack and peel.

MAKE IT GLUTEN-FREE: Ensure your ingredients are gluten-free and this recipe can be gluten-free.

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