Deviled eggs usually live up to their name, but these little devils come adorned with a halo and wings. Replacing more than half the mayo of typical deviled eggs with garbanzo beans makes them a little less sinful and absolutely perfect for a holiday party!
1 dozen eggs
1/2 C rinsed and drained garbanzo beans
2 T finely chopped red onion
2 T mayonnaise (I used Nayonnaise)
2 T lemon juice
1 T dijon mustard
1/2 t fine sea salt
2 T finely chopped fresh parsley
2 T chopped pickles
paprika for garnish
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. Add 1/2 cup garbanzo beans, onion, pickle, mayonnaise, lemon juice, mustard, salt and 2 tablespoons warm water to yolks and combine in a food processor (or mash with a fork). Spoon or pipe some of the yolk mixture into each egg-white half, garnish each with paprika, and serve.
Per half: 60 calories (35 from fat), 3.5g total fat, 1g saturated fat, 95mg cholesterol, 110mg sodium, 3g total carbohydrate (1g dietary fiber, 0g sugar), 4g protein