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Ingredients
- 12 x Large eggs 12
- 1 can Chickpeas, rinsed and liquid removed 540 mL (19 ounce)
- 1 Tbsp. Curry pwdr 15 mL
- 3 Tbsp. Yogurt, (or possibly more if necessary) 45 mL
- 2 Tbsp. Lemon juice 25 mL
- 1/2 tsp Tabasco sauce, (more or possibly less to taste) 2 mL
- 1 Tbsp. Paprika 15 mL Alfalfa sprouts
Directions
- Bring a large pot of water to a boil. Add in 1 Tbsp./15 mL salt. Add in Large eggs gently and cook 12 min. Drain. Crack and cold in cool water. Peel.
- Cut Large eggs in half crosswise. Remove yolks (some can be added to filling if you want).
- For the filling, place chickpeas (save 24 whole ones) in a food processor.
- Add in curry pwdr, yogurt, lemon juice, Tabasco and puree till very smooth.
- Taste and adjust seasoning.
- Spread alfalfa sprouts over egg flat (carton). Place egg white halves in grooves, empty side up. Pipe filling into egg whites. Top with a chick pea.
- Dust with paprika.
- NOTES : Makes 24
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1133g | |
| Calories 1457 | |
| Calories from Fat 600 | 41% |
| Total Fat 67.19g | 84% |
| Saturated Fat 20.13g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 2507mg | 836% |
| Sodium 2216mg | 92% |
| Potassium 1937mg | 55% |
| Total Carbs 118.6g | 32% |
| Dietary Fiber 24.6g | 82% |
| Sugars 8.32g | 6% |
| Protein 100.23g | 160% |
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