I adore eggs. I have to limit the yolks though because even though I usually have low cholesterol, that number shot up one time after an egg-crazy season of enjoying weekly fresh eggs from a relative's chicken farm. One of my favorite ways to eat eggs is to mash them into an egg salad with hummus instead of mayo, which gives them extra flavor. So l loved this recipe for Chickpea Deviled Eggs. The filling is similar to a hummus but lighter because there's no oil or tahini and instead you add Greek yogurt. You only use three yolks for the whole recipe so that cuts down on cholesterol if you're sensitive to that. I also added in some of my favorite spices.
These are perfect appetizers for a get-together or to keep in the fridge for a quick low calorie, high protein snack. Or you can pair them with whole grain crackers or pita for a nutritious lunch that won't weigh you down.
Curried Chickpea Deviled Eggs adapted from Diabetic Living magazine
Makes 8 servings (3 egg halves each)
12 hardboiled eggs
1 15-ounce can chickpeas
1/4 cup finely chopped celery
2 T plain low-fat Greek yogurt
2 T sugar
2 T chopped green onion
2 T lemon juice
1 T yellow mustard
1 T water
1 t fresh parsley
1/2 t salt
1/2 t curry powder
1/8 t paprika
- Halve hardboiled eggs lengthwise and remove yolks. Set egg whites aside. Place three yolks in a food processor and discard the others.
- Add the remaining ingredients into the food processor and blend until smooth.
- Fill each egg white half with 2 teaspoons of the chickpea mixture. Garnish with herbs, chives, seeds, cucumber slices, chopped bell pepper, and even raisins!
Nutrition info per serving: 100 cals, 2 g fat, 9 g protein, 46 mg cholesterol