(Mayonnaise Free)
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
Directions:
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.