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Chickpea Deviled Eggs

Makes 2 dozen
Time 30 min
Which came first, the chickpea or the egg? These rich and tangy deviled eggs with chickpeas (a.k.a. garbanzo beans) are inspired by hummus, yet have an irresistible appeal all their own.
Ingredients
  • 1 dozen eggs
  • 1 cup canned garbanzo beans (also called chickpeas), drained and rinsed, 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 flat-leaf parsley
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Method

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 garbanzo bean, and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 dozen eggs
  • 1 cup canned garbanzo beans (also called chickpeas), drained and rinsed, 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 flat-leaf parsley
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.