Lunch: Hummus Deviled Eggs

HTry this twist on traditional deviled eggs. Replace the yolk with a zesty bean mixture to cut down on calories, fat and cholesterol. Your guests will enjoy them just as much!

This recipe includes superfoods such as:

Lemon

Health benefits of Hummus Deviled Eggs

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

8 eggs, hardboiled and peeled
1 14.5-oz can garbanzo beans (chickpeas), drained and rinsed
2 cloves garlic
1 small lemon, zested and juiced
1 tablespoon olive oil
¼ cup fat free, reduced sodium chicken or vegetable broth
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
¼ cup salsa
1 tablespoon chopped fresh parsley

Instructions

Slice hardboiled eggs in half lengthwise and discard the yolk.
Add garbanzo beans, garlic, lemon zest, lemon juice, olive oil, broth, salt (optional), pepper, salsa and parsley to a blender or food processor.  Process until hummus is smooth.
Fill each egg half with a heaping tablespoon of hummus.
Chef Tip: To hard boil a perfect egg, cover the eggs with cold water in a soup pan. Put the pan over high heat and immediately start the timer, set for 20 minutes. When the water begins to boil, reduce to a simmer. When the timer goes off, remove eggs from heat, drain and immediately submerge in ice water. Let the eggs sit for 15-20 minutes in the ice water, then crack and peel.
MAKE IT GLUTEN-FREE: Ensure your ingredients are gluten-free and this recipe can be gluten-free.