1 dozen eggs
1 cup canned chickpeas (garbanzo beans), rinsed and drained, divided
2 tablespoons finely chopped red onion
2 tablespoons mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
½ teaspoon fine sea salt
2 tablespoons chopped fresh parsley
Put eggs into a medium pot, cover by 1 inch with water and bring to a boil over medium-high heat. Cover and set aside off heat for 12 minutes. Transfer eggs to a large bowl of ice water and set aside until chilled, about 5 minutes. Drain well, peel and halve eggs. Transfer whites to a platter and yolks to a large bowl.
To the bowl add ½ cup beans, onion, mayonnaise, lemon juice, mustard, salt and 2 tablespoons warm water to yolks and mash with a fork until well combined.
Spoon some of the yolk mixture into each egg-white half, garnish each with parsley and a chickpea. Serve immediately or refrigerate.
Nutrition values per serving: 60 calories, 3.5 g fat (1 g saturated), 3 g carbohydrates, 1 g fiber, 0 sugar, 4 g protein, 95 mg cholesterol, 110 mg sodium.
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