Stuffed Eggs for a Crowd
August 12, 2010Looking 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
- Slice eggs in half lengthwise, remove yolks and discard (see note above).
- In a food processor or blender, combine garbanzos, yogurt or mayonnaise, mustard and garlic, process until smooth.
- 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.”
- Squeeze mixture into egg cavities or drop by teaspoonful into eggs.
- Top with caviar or paprika.
Explore this new deviled egg recipe that makes enough to feed a crowd!
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