Hummus Deviled Eggs

Hummus Deviled Eggs
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
Summary

Try this twist on traditional deviled eggs. Replace the yolk with a zesty bean mixture to cut down on calories, fat and cholesterol. Your guests will enjoy them just as much!

  • Prep time
    15 min
  • Servings
    8 Servings
  • Serving size
    2 egg halves
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    2 egg halves
  • Amount per serving Calories 90

  • Total Fat 2.5g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 250mg
  • Total Carbohydrate 10g
    • Dietary Fiber 3g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 7g
  • Potassium 180mg
  • Phosphorus 60mg

Choices/Exchanges: 1/2 Starch, 1 Lean protein

Ingredients

Ingredients

  • eggs (hardboiled and peeled)
    8
  • garbanzo beans (chickpeas) (drained and rinsed)
    1 (14.5-oz) can
  • garlic
    2 clove
  • small lemon (zested and juiced)
    1
  • olive oil
    1 tbsp
  • low sodium vegetable broth
    1/4 cup
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp
  • salsa
    1/4 cup
  • chopped fresh parsley
    1 tbsp
Directions

Directions

  1. Slice hardboiled eggs in half lengthwise and discard the yolk.

  2. Add garbanzo beans, garlic, lemon zest, lemon juice, olive oil, broth, salt, pepper, salsa and parsley to a blender or food processor. Process until hummus is smooth.

  3. Fill each egg half with a heaping tablespoon of hummus.

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