Chickpea Deviled Eggs

Chickpea Deviled Eggs

I had some friends over for drinks and nibbles last Friday (has it been a week already?) and in addition to dips and cheeses I wanted an easy appetizer to have along with a glass of wine.  I am a fan of deviled eggs although I had not made them in quite some time.  No one in my family likes them and there are also so many more creative appetizers that I enjoy preparing so I tabled the idea of making deviled eggs a long time ago.  However, deviled eggs have found its way on to restaurant menus in delicious combinations.  I’ve seen it with truffles, cheeses, tuna tartar, caviar, crab meat, even potato salad.  I love the freedom you have to refill the egg and with a variety of herbs and spices – tarragon, dill, curry – there could be so much going on in just one bite!

I shared this chickpea idea of deviled eggs with my friends and they really enjoyed them. I wanted a different way of presenting deviled eggs particularly for those watching calories and cholesterol levels. Chickpeas are a great way of getting protein so I eat them often and coupled with the egg white makes this doubly powerful.

I like that you can eat it with one hand and in two bites, with your glass of wine in the other.     It doesn’t take long  to boil the eggs and blend the chickpeas with other simple ingredients!  Quick, easy, classic and tasty.

Feed the wellness in you!

Chickpea Deviled Eggs

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 24

Prep time includes time for the eggs to cool.


  • 1 dozen eggs
  • 2 tsp vinegar
  • 1 can of chickpeas, drained
  • 1 large lemon, juiced
  • 1/8 c red onion, chopped
  • 1 tsp sea salt
  • 1/2 tsp turmeric
  • 1/2 tsp curry powder
  • 1/2 tsp cumin
  • Smoked Paprika
  • 1 tsp onion powder
  • 1/2 tsp ground white pepper


  1. Boil eggs in water and 2 tsp of vinegar until fully cooked. The vinegar helps the brightness of the eggs and the peeling process.
  2. Once cooked, immerse the eggs in cold water. Add ice to keep the water cold.
  3. Cut eggs in half and discard the yolk. Set aside.
  4. Blend the chickpeas, red onion, sea salt, turmeric, curry powder, cumin, onion powder, 1/2 tsp ground white pepper.
  5. Add juice from one large lemon.
  6. Mixture should be smooth and thick.
  7. Fill each halved egg with the hummus mixture.
  8. Sprinkle smoked paprika on the eggs and serve.

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