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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
1 dozen eggs |
1 cup(s) canned garbanzo beans, rinsed and drained, divided |
2 tablespoon(s) finely chopped red onion |
2 tablespoon(s) mayonnaise |
2 tablespoon(s) lemon juice |
1 tablespoon(s) dijon mustard |
1/2 teaspoon(s) fine sea salt |
2 tablespoon(s) chopped fresh parsley |
Directions:
1. 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.
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