Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.03 Kcal (1285 kJ) | ||
| Calories from fat | 150.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.74g | 26% | |
|---|---|---|---|
| Cholesterol | 88.3mg | 29% | |
| Sodium | 1082.88mg | 45% | |
| Potassium | 248.65mg | 5% | |
| Total Carbs | 29.92g | 10% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 11.93g | 24% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 2.1mg | 11% | |
| Calcium | 77.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 177.88 Kcal (745 kJ) | ||
| Calories from fat | 87.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 26% | |
|---|---|---|---|
| Cholesterol | 51.15mg | 29% | |
| Sodium | 627.37mg | 45% | |
| Potassium | 144.06mg | 5% | |
| Total Carbs | 17.33g | 10% | |
| Sugars | 0.72g | 5% | |
| Dietary Fiber | 0.31g | 2% | |
| Protein | 6.91g | 24% | |
| Vitamin C | 6.9mg | 20% | |
| Iron | 1.2mg | 11% | |
| Calcium | 44.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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