Dare-deviled eggs
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hard-boiled eggs | |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | White vinegar |
| 1 | can | (16-oz) chickpeas; rinsed and drained |
| 2 | tablespoons | Nonfat mayonnaise |
| 2 | tablespoons | Nonfat sour cream |
| 2 | tablespoons | Yellow mustard |
| ¼ | teaspoon | Ground red pepper |
| 2 | tablespoons | Minced green onion |
| 1 | Whole clove; (or 1/4 tspn ground) | |
| *paprika; (optional) | ||
Directions
Remove shells from eggs. Halve eggs lengthwise; remove and discard the yolks.
In a small bowl, dissolve sugar in vinegar. Rinse the chickpeas and drain thoroughly. In the bowl of a food processor combine chickpeas, sugar mixture, mayonnaise, sour cream, mustard, pepper, onions and clove. Blend until smooth.
Fill a fluted pastry bag with chickpea mixture and pipe into egg-white halves (mixture can be inserted with a teaspoon if a pastry bag is unavailable). Sprinkle with paprika, if desired, and refrigerate until ready to use.
Serves 12.
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 22, 1998