A twist on a classic! I made these protein-packed treats as hors d'oeuvres to bring to a party last weekend, and they were a total hit! They would also be a smart and delicious snack to keep on hand in the fridge. The chickpeas lighten up the eggs, and the red onion, lemon juice and cayenne add a needed zing to cut the richness! Keep in mind that as delicious as a fresh egg can be, it's true what they say: older eggs peel much more easily when hard boiled.
CHICKPEA DEVILED EGGS
- 10 hard boiled eggs, peeled
- 1/2 cup chickpeas, rinsed and drained (I use Eden Organic's)
- 1/4 cup red onion, finely chopped
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 3 tablespoons lemon juice
- 2 tablespoons warm water
- 3/4 teaspoon Celtic sea salt
- 1/4 teaspoon cayenne pepper
- freshly ground black pepper
- 20 parsley leaves for garnish
Slice the eggs in half. Set the whites aside, and transfer the yolks to a bowl. Add the chickpeas, onion, mayonnaise, mustard, lemon juice, water, salt, and cayenne to the bowl, and mash well with a fork until combined, leaving bits of the chickpeas intact.
Spoon the yolk chickpea mixture into the hollow of the egg white halves. Garnish with freshly ground black pepper and a parsley leaf. Keep refrigerated until approximately 1/2 hour before serving.
Note: Makes more yolk chickpea filling than will fit into the empty halves. I saved the remaining mixture and spread it on toast with capers and additional parsley for a snack the next day!