Chickpea and Caper Filled Deviled Eggs
From chefmeow 15 years ago
- 15 minutes to make
- Serves 8
CHICKPEA AND CAPER FILLED DEVILED EGGS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Huddleston Estate in Arlington, Texas in 1989.
Ingredients
- 8 whole eggs shopping list
- 15 ounce can chickpeas shopping list
- 1/4 cup finely chopped parsley shopping list
- 4 teaspoons whole grain mustard shopping list
- 1/2 teaspoon grated lemon zest shopping list
- 1/2 teaspoon minced garlic shopping list
- 1/8 teaspoon black pepper shopping list
- 1 tablespoon minced red onion shopping list
- 1 tablespoon minced capers shopping list
How to make it
- Hard boil eggs normally at a simmer and cook 12 minutes.
- Drain and cool in cold water then peel and cut in half lengthwise.
- Remove yolks and discard.
- Drain chickpeas reserving 1/3 cup liquid.
- Puree beans, parsley, mustard, lemon zest, garlic and pepper until smooth.
- Transfer to a bowl and stir in red onion and capers.
- Fill egg halves with 1 tablespoon filling and sprinkle with paprika.
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