Stuffed Eggs for a Crowd

August 12, 2010

This recipe calls for discarding the hard boiled egg yolks; however, if you prefer, puree the yolks with the beans for a new twist on traditional deviled eggs.

Makes 28 egg halves

  • 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
  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 teaspoonfol into eggs.
  5. Top with caviar or paprika.
Posted in: Appetizers, Recipes