Chickpea Deviled Eggs

Chickpea Deviled Eggs

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From: Diabetic Living Magazine

Chickpeas and greek yogurt create a perfectly creamy filling for these tasty deviled eggs.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 18 hard-cooked eggs
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • ¼ cup finely chopped celery
  • 2 to 3 tablespoons plain fat-free Greek yogurt
  • 2 tablespoons sugar or sugar substitute equivalent to 2 tablespoons sugar (see Tip)
  • 2 tablespoons sliced green onion (1)
  • 2 tablespoons lemon juice
  • 1 tablespoon yellow mustard
  • 1 tablespoon water
  • 1 teaspoon snipped fresh Italian (flat-leaf) parsley
  • ½ teaspoon salt
  • ¼ teaspoon celery seeds
  • Sliced green onion, grape tomato wedges and/or quartered cucumber slices (optional)
  • Pita chips (optional)


  • Prep

  • Ready In

  1. Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place three of the egg yolks in a food processor. Discard the other yolks.
  2. Add garbanzo beans, celery, yogurt, sugar, the 2 tablespoons green onion, the lemon juice, yellow mustard, the water, parsley, salt and celery seeds to the yolks in food processor. Cover and process until smooth.
  3. Fill each egg white half with 2 teaspoons of the garbanzo bean mixture.
  4. If desired, garnish with additional green onion, grape tomatoes and/or cucumber. If desired, serve with pita chips.
  • Tip: If using sugar substitute, choose from Splenda® Granular, Truvia® spoonable or packets, or Sweet-N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition per serving with substitute, same as below except: 93 calories, 9 g carb., 1 g total sugar Exchanges: 0 other carb., ½ lean protein

Nutrition information

  • Serving size: 3 egg halves
  • Per serving: 100 calories; 2 g fat(-1 g sat); 11 g carbohydrates; 9 g protein; 46 mg cholesterol; 3 g sugars;
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate, ½ starch

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