| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
12 |
Servings |
INGREDIENTS
| 6 |
|
Hard-boiled eggs |
| 1 |
ts |
Sugar |
| 1 |
tb |
White vinegar |
| 1 |
cn |
(16-oz) chickpeas; rinsed and drained |
| 2 |
tb |
Nonfat mayonnaise |
| 2 |
tb |
Nonfat sour cream |
| 2 |
tb |
Yellow mustard |
| 1/4 |
ts |
Ground red pepper |
| 2 |
tb |
Minced green onion |
| 1 |
|
Whole clove; (or 1/4 tspn ground) |
|
|
*paprika; (optional) |
INSTRUCTIONS
Remove shells from eggs. Halve eggs lengthwise; remove and discard the
yolks.
In a small bowl, dissolve sugar in vinegar. Rinse the chickpeas and drain
thoroughly. In the bowl of a food processor combine chickpeas, sugar
mixture, mayonnaise, sour cream, mustard, pepper, onions and clove. Blend
until smooth.
Fill a fluted pastry bag with chickpea mixture and pipe into egg-white
halves (mixture can be inserted with a teaspoon if a pastry bag is
unavailable). Sprinkle with paprika, if desired, and refrigerate until
ready to use.
Serves 12.
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 22, 1998
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