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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Fill each egg white half with 2 teaspoons of the garbanzo bean mixture.

  • 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(R) Granular, Truvia(R) spoonable or packets, or Sweet-N Low(R) 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., 1/2 lean protein

Nutrition Facts

100 calories; protein 9g 18% DV; carbohydrates 11g 4% DV; exchange other carbs 0.5; dietary fiber -1g -4% DV; sugars 3g; fat 2g 3% DV; saturated fat -1g -5% DV; cholesterol 46mg 15% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium -1mg.