Chickpea And Caper Filled Deviled Eggs |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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CHICKPEA AND CAPER FILLED DEVILED EGGS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Huddleston Estate in Arlington, Texas in 1989. Ingredients:
8 whole eggs |
15 ounce can chickpeas |
1/4 cup finely chopped parsley |
4 teaspoons whole grain mustard |
1/2 teaspoon grated lemon zest |
1/2 teaspoon minced garlic |
1/8 teaspoon black pepper |
1 tablespoon minced red onion |
1 tablespoon minced capers |
Directions:
1. Hard boil eggs normally at a simmer and cook 12 minutes.
2. Drain and cool in cold water then peel and cut in half lengthwise.
3. Remove yolks and discard.
4. Drain chickpeas reserving 1/3 cup liquid.
5. Puree beans, parsley, mustard, lemon zest, garlic and pepper until smooth.
6. Transfer to a bowl and stir in red onion and capers.
7. Fill egg halves with 1 tablespoon filling and sprinkle with paprika.
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