Deviled Eggs
Meal: 50 cal Protein: 3 g Carbs: 0 g Fat: 4 g
Serving size ½ Egg 50 cal Protein: 0 g Carbs: 3 g Fat: 4 g
Ingredients
- Eggs , hardboiled and peeled
- Pickled Beets drain and keep juice, finely dice beets (I used Phat Beets – YUM!)
Directions
- Cut eggs in half and remove the yolks.
- Place egg whites (or mushrooms) in beet juice.
- Marinate for 4 (or more) hours until desired color is achieved.
Ingredients
- 1 Can Chickpeas , drained
- 2 Tbsp Walnuts
- Parsley Handful, destemmed
- Basil Handful, destemmed
- 2 Cloves Garlic
- 1 Lemon juice & zest
- Sea Salt & Pepper
- Olive Oil
Directions
- For Filling:
- Place egg yolks (OPTIONAL) chickpeas, parsley, basil, garlic, lemon, salt and pepper in food processor.
- Turn on processor, and drizzle with EVOO until smooth.
- Adjust seasoning.
Directions
- Assembly:
- Place Egg White halves (or Mushrooms) on a platter.
- Use either a plastic bag or scoop to pipe hummus into egg whites.
- Garnish with pickled beets and parsley.
