| 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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