Chickpea Devilled Eggs from Whole Foods Market
Makes 2 dozen
Which came first, the chickpea or the egg? These rich and tangy devilled eggs with chickpeas (a.k.a. garbanzo beans) are inspired by hummus, yet have an irresistible appeal all their own.
1 dozen eggs
1 cup canned chickpeas, rinsed and drained, divided
2 tablespoons finely chopped red onion
2 tablespoons Mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 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. Add 1/2 cup garbanzo 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, and serve.