This creamy, spicy, epic recipe is never out of style. The chickpea deviled eggs will be your number one potluck for special occasions.
In this recipe, the richness of the egg yolks are spiced to perfection including chickpeas in two textures, and fresh mint make this a one of a kind dish.
This decadent recipe is perfect to be served at fancy dinners as finger food or appetizer in many different occasions.
Why not pop a bottle of a good prosecco or champagne as well?
Cooking Time
- Cooking: 30 minutes
- Preparation: 30 minutes
- Total time: 1 hour
Servings
- 12 servings
Equipment
- Rimmed baking sheet
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Ingredients list
- 2 (15-ounce) cans chickpeas, divided, rinsed and drained
- 6 eggs
- Juice of 1 lemon
- 4 tablespoons extra virgin olive oil, divided
- 1/3 cup spring onions, chopped
- 1/3 cup fresh mint leaves chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne
- 1 teaspoon za’atar (optional)
- 1/2 cup diced cucumber
- Kosher salt and fresh cracked black pepper to taste
- 1/2 cup mayonnaise
- 2 tablespoons dijon mustard
- 1/2 cup diced tomatoes
- red pepper flakes, to taste
- mozzarella cheese, cubed to taste
How to make chickpea deviled eggs
- preheat the oven to 400º F / 200º C. Place the oven rack in the upper third, closest to the heat source.
- To a rimmed baking sheet lined with parchment paper, add 1 can of rinsed and drained chickpeas, and drizzle 2 tablespoons of olive oil, salt, and pepper to taste. Roast for 20 minutes, shaking the pan every 10 minutes. Remove from the oven and leave to cool.
- To make the deviled eggs, fill a large pot with water about 6 inches high and bring to a boil over medium heat. Using a large spoon lower the eggs into the boiling water carefully. Once the last egg is in, set a timer for 9 minutes.
- While the eggs are cooking, fill a large bowl with iced water.
- Once the timer goes off, transfer the eggs to the cold water to cool.
- Gently peel the eggs, taking extra care to not break the egg whites, rinse it off shell bits and pat the eggs dry.
- With a sharp knife, slice the eggs lengthwise and spoon the yolks into a medium bowl. Place the egg whites on a serving platter.
- In the bowl of a food processor combine the remaining can of drained chickpeas, lemon juice, remaining 2 tablespoons of olive oil, spring onions, mint, spices, and a good pinch of salt and pepper. Process until relatively smooth. Taste and add a bit more seasoning, salt and pepper if needed.
- Mash the egg yolks until relatively smooth. Add the pureed chickpeas, mayonnaise and mustard. Mix everything well to combine.
- Spoon the yolk mixture into a piping bag and squeeze a generous amount into each egg white (or just spoon the mixture into the egg whites). You’ll have extra filling leftover which is lovely with saltine crackers.
- Top with crispy chickpeas, diced tomatoes, cucumbers, crushed red pepper flakes, mozzarella cheese cubes and serve.
FAQs
Should you make deviled eggs the day before?
Deviled eggs are perfect to be prepared in advance. Prepare them up to 2 days ahead serving but it’s best if made overnight. Keep in the fridge inside a pot with lid or a tray with plastic wrap not touching them.
How long should eggs boil for deviled eggs?
Boil the eggs up between 9 to 10 minutes, don’t go over this otherwise it will overcook, which results in a dried yolk and will not combine well.
What to serve with deviled eggs
We suggest serving as appetizer or side dish for these options:
Rustic Mediterranean Vegetables Pie
5-Minute Apple & Ginger Ale Spritzer
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Chickpea Deviled Eggs
This creamy, spicy, epic recipe is never out of style. The chickpea deviled eggs will be your number one potluck for special occasions.
Equipment
- Rimmed baking sheet
Ingredients
- 2 cans 15-ounce chickpeas divided, rinsed and drained
- 6 eggs
- 4 tablespoons olive oil extra virgin, divided
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon za'atar optional
- 1/2 teaspoon ground cayenne pepper
- 1/2 cup cucumber diced
- Kosher salt and fresh black pepper
- 1/2 cup mayonnaise
- 2 tablespoons dijon mustard
- 1/2 cup diced tomatoes
- red pepper flakes
Instructions
- Preheat the oven to 400º F / 200º C. Place the oven rack in the upper third, closest to the heat source.
- To a rimmed baking sheet lined with parchment paper, add 1 can of rinsed and drained chickpeas, and drizzle 2 tablespoons of olive oil, salt, and pepper to taste. Roast for 20 minutes, shaking the pan every 10 minutes. Remove from the oven and leave to cool.
- To make the deviled eggs, fill a large pot with water about 6 inches high and bring to a boil over medium heat. Using a large spoon lower the eggs into the boiling water carefully. Once the last egg is in, set a timer for 9 minutes.
- While the eggs are cooking, fill a large bowl with iced water.
- Once the timer goes off, transfer the eggs to the cold water to cool.
- Gently peel the eggs, taking extra care to not break the egg whites, rinse it off shell bits and pat the eggs dry.
- With a sharp knife, slice the eggs lengthwise and spoon the yolks into a medium bowl. Place the egg whites on a serving platter.
- In the bowl of a food processor combine the remaining can of drained chickpeas, lemon juice, remaining 2 tablespoons of olive oil, spring onions, mint, spices, and a good pinch of salt and pepper. Process until relatively smooth. Taste and add a bit more seasoning, salt and pepper if needed.
- Mash the egg yolks until relatively smooth. Add the pureed chickpeas, mayonnaise and mustard. Mix everything well to combine.
- Spoon the yolk mixture into a piping bag and squeeze a generous amount into each egg white (or just spoon the mixture into the egg whites). You’ll have extra filling leftover which is lovely with saltine crackers.
- Top with crispy chickpeas, diced tomatoes, cucumbers, crushed red pepper flakes, mozzarella cheese cubes and serve.
Notes
Make ahead: Deviled eggs are perfect to be prepared in advance. Prepare them up to 2 days ahead serving but it’s best if made overnight.
Storage: Keep in the fridge inside a pot with lid or a tray with plastic wrap not touching them.
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