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Fat-Free Deviled Eggs

Hi All,

This is my favorite *deviled egg* recipe.   I make it sometimes just as a
sandwich filling or to spred on thinly sliced Jicama to go along with my
lunch soup.

Deviled Eggs
8 whole eggs
1 - 15 oz. can chickpeas
1/4 c finely chopped parsley
4 tsp. whole grain mustard
1/2 tsp. grated lemon zest
1/2 tsp. minced garlic
1/8 tsp black pepper
1 TB minced red onion
1 TB minced capers

Hardboil eggs normally at a simmer and cook about 12 minutes.   Drain and
cool in cold water.  Peel the eggs and then cut in half lengthwise.   Remove
the yolks and discard.  (Our dogs love it when we have this recipe because
they get the yolks).

Drain garbanzo beans, reserving 1/3 c 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 red onion and capers.   Taste and
adjust seasoning.   Fill egg halves with about a tablespoon of filling and
sprinkle with paprika.

Sometimes I add celery seed and often I substitute minced green onions for
the red onion.   Frequently I used fresh herbs such as lemon thyme or a
little cilantro to replace part of the parsley.   Another nice change is to
add green peppercorn dijon mustard in place of the plain mustard.   My
husband like it when I add a little horseradish, but many people don't like
that flavor.

Enjoy,  Marilyn