Chickpea Stuffed Deviled Eggs [Bulkbites.com]

• Servings: 1
• Time: 15 minutes

Eggs are nutritionally advance and bodybuilding friendly food ingredients. It is difficult to stay away from this big nutrition in small package powerhouses. They are extremely experimental and inexpensive lean protein source that is readily available in the market. Use them generously in morning and during snacks time to boast the protein intake in your diet. I love my chickpea stuffed deviled eggs during my snack time in the evening, they are easy to make and hard to resist kind of egg treat for me. Deviled egg is classic recipe, but here they are stuffed with chickpea based hummus like preparation to increase the protein quotient to support muscle building goals. The recipe is quite simple, assemble deviled eggs by use any leftover boiled egg and prepare the chickpea hummus in advance and refrigerate to save time. Try this simple but protein rice, tangy deviled egg recipe and enjoy this hearty snack in no time.

Nutrition

• calories: 306
• protein: 19
• carbs: 28
• fat: 13
• saturated fat: 3.44
• polyunsaturated fat: 4.12
• monounsaturated fat: 4.34
• cholesterol: 331
• sodium: 148
• potassium: 409
• dietary fiber: 6.42
• sugars: 5.65
• vitamin a: 154
• vitamin c: 17
• calcium: 95
• iron: 4
• magnesium: 0
• complex carbs: 15.93
• other fats: 1.1

Ingredients

• 2 medium Egg, whole, raw, fresh
• 0.5 cup Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
• 1 tbsp Mayonnaise, low sodium, low calorie or diet
• 1 fl oz Lemon juice, raw
• 1 tsp Dijon Mustard
• 1 dash Salt, table
• 1 tbsp Parsley, fresh

Instructions

• Hard boil the eggs with enough water in the pan for about 10 minutes. Drain and peel the eggs and cut them half lengthwise.
• Remove the yolk from the eggs and transfer it to a bowl.
• Add chickpeas, mustard sauce, mayonnaise, lemon juice and salt to the yolk and mash with the help of a spoon. You can even use a grinder for mixing.
• Stuff the egg whites with the chickpea mixture generously.
• Garnish with chopped parsley and serve.