Chickpea Deviled Eggs

Delicious deviled egg recipes the whole family will love.

These Chickpea deviled eggs are a great alternative to traditional deviled eggs.  These deviled eggs are mayo free!  If you hate mayo but would like to give deviled eggs a try then this is the prefect recipe for you!

Chickpea Deviled Eggs
(Mayonnaise Free)
Chickpeas are low in fat, so eat up!

12 hard cooked eggs, peeled
1 – 15 ounce can chickpeas – drained
1/3 cup reserved chickpea juice
2 tablespoons dried parsley
4 teaspoons dijon mustard or your favorite mustard
1 teaspoons apple cider vinegar
1 teaspoon minced garlic
few drops, worcestershire sauce
2 stalks green onion – minced
salt and pepper to taste


1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add chickpeas (puree with 1/3 cup of reserved juices), parsley, mustard, vinegar, garlic, Worcestershire, and green onion. Mix well and salt and pepper to taste.

2. Spoon or pipe the filling back into egg white.

3. Cover and refrigerate at least one hour before serving.

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{ 1 comment… read it below or add one }

Kimberly December 1, 2010 at 11:48 am

I was just making deviled eggs and talking to my parents on the phone at the same time. I put too much mayonnaise in (not paying attention) and I was looking for something as a thickener to replace the yolks and I saw my can of chick peas. I just told my dad that I bet I could puree them and use them as the thickener!

So, I came online to see if anyone had ever done it and I found your blog.

Thanks alot! Nice to know it works! I am going to go give it a try now. :)

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