Recipe Image

Chickpea Deviled Eggs

  • 30 m
  • 30 m
Diabetic Living Magazine
“Chickpeas and greek yogurt create a perfectly creamy filling for these tasty deviled eggs.”


    • 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)


  • 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(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., ½ lean protein
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019