Hummus Deviled Eggs

Name: Hummus Deviled Eggs
Total time: 45 min
Yield: 24 servings
Cuisine: American
Ingredients: Alfalfa sprouts; 1 can Chickpeas, rinsed and drained 540 mL (19 oz); 1 tablespoon Curry powder 15 mL; 12 Eggs; 2 tablespoons Lemon juice 25 mL; 1 tablespoon Paprika 15 mL; teaspoon Tabasco sauce, (more or less to taste) 2 mL; 3 tablespoons Yogurt, (or more if necessary) 45 mL

Hummus Deviled Eggs could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For 22 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 3g of fat, and a total of 54 calories.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

54 kcal

Calories

4 g

Protein

3 g

Fat

4 g

Carbs

Ingredients

For 24 servings

Estimated cost~€4.95 · ~€0.20/serving

Instructions

1
Bring a large pot of water to a boil.
2
Add 1 tablespoon/15 mL salt.
3
Add eggs gently and cook 12 minutes.
4
Drain. Crack and cool in cold water. Peel.
5
Cut eggs in half crosswise.
6
Remove yolks (some can be added to filling if you want).For the filling, place chickpeas (save 24 whole ones) in a food processor.
7
Add curry powder, yogurt, lemon juice, Tabasco and puree until very smooth.Taste and adjust seasoning.
8
Spread alfalfa sprouts over egg flat (carton).
9
Place egg white halves in grooves, empty side up. Pipe filling into egg whites. Top with a chick pea.Dust with paprika.