Stuffed Eggs for a Crowd

August 12, 2010
Posted in: Recipes

Looking for a new twist on the traditional

deviled egg recipe?

With the option for blended garbanzo beans to either replace or accompany the hard boiled egg yolks, this deviled egg recipe is deliciously unique! **Recipe updated 12/31/2020

Makes 28 egg halves

Ingredients

  • 14 eggs, hard cooked, peeled
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged garbanzo beans
  • 1/4 cup plain low-fat yogurt or low-fat mayonnaise
  • 1 tablespoon dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon red caviar or 1/2 teaspoon paprika

Preparation

  1. Slice eggs in half lengthwise, remove yolks and discard (see note above).
  2. In a food processor or blender, combine garbanzos, yogurt or mayonnaise, mustard and garlic, process until smooth.
  3. Spoon mixture into a decorating pastry bag fitted with a large star tip, or use a quart size plastic bag with one corner snipped off diagonally as a disposable “pastry bag.”
  4. Squeeze mixture into egg cavities or drop by teaspoonful into eggs.
  5. Top with caviar or paprika.

Explore this new deviled egg recipe that makes enough to feed a crowd!

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