Turn your traditional deviled eggs recipe into a delicious, nutritious and protein-packed appetizer. How? Using creamy pureed lentil, mustard and olive oil. On top of that, you have anchovies and chives for garnishing. I am sure you will love these Lentils Deviled Eggs!!
I have to make a confession today!! I am a passionate EGG LOVER. Yes, I AM and if my mom, sister and husband are reading this post right now they are probably saying, “Yes, she is TOTALY crazy about eggs!! I LOVE them so much that I could eat eggs three meals a day! It is so surprising that I’ve never posted a recipe with eggs being the main ingredient before???
So, why I am saying all this about eggs??!! Well, because I would like you imagine how I reacted the first time I was introduced to deviled eggs. I can remember like it was yesterday when I was at a neighbour’s birthday party and saw those goodies on the table. I couldn’t believe what I was seeing. I said to my husband “what is that? Real eggs?” He laughed liked I was nuts and was incredibly surprised that I’ve never tried this simple recipe before. I said to him “do you forget I am from Brazil? There we don’t have this recipe or at least I’ve never seen it there”!!
This recipe is so popular here in North American and in Europe too, but I don’t think it is very well known in Latin America. After that day, every time I go to a party here in Canada I’m always expecting to have some deviled eggs and I get very disappointed if I don’t see some ;-(
I wanted to make this recipe so badly and since I’m participating in the Canadian Lentils Recipe Revelations Challenge. I thought this is a great opportunity to make this Lentil Deviled Eggs because I would like to re-create something that is a traditional recipe from North American, but with a different twist. So, why not to make Lentils Deviled Eggs, right? At first I didn’t think it was going to be as good as the original recipe, but for my delightful surprise it was AWESOME!!
And look, this is not my opinion; this is my husband’s opinion. Believe me, when he says something is good, it must be because he is extremely demanding with food. You know… He is French-Canadian and the French have this thing about food, right?? Just kidding babe 😉
This recipe is very easy and simple like cracking an egg!! You just need 1/2 cup of cooked red lentils that you will puree in the food processor, 6 boiled eggs, mustard, olive oil, juice lemon and for garnishing chives and anchovies. I mean how simple is that?
This appetizer is not only simple, but delicious and very healthy too since they are packed with a source of cholesterol-lowering fiber. So, let’s jump to the Lentil Deviled Eggs recipe instructions and go to have fun making my favourite appetizer in the world 😉
I hope you enjoy this healthy, nutritious and gluten free snack or appetizer as much as I do. Thanks a lot for reading.
Lentil Deviled Eggs
Turn your traditional deviled eggs recipe into a delicious, nutritious and protein-packed appetizer. How? Using creamy pureed lentil, mustard and olive oil.
- 12 eggs
- 1/5 cup cooked red lentils
- 6 yolks (from the hardboiled eggs)
- 1 1/2 tbsp olive oil
- 1 tbsp mustard (yellow or dijon)
- Juice of half a lemon
- Salt to taste
- 1/8 tsp garlic powder (optional)
- Chopped chives and anchovies for garnishing
- Place the eggs in a medium-large pot and bring to a boil.
- Cover the pot, turn the heat to medium and hard-boil the eggs for 12–15 minutes, depending on their size.
- Turn off the heat, allowing the eggs to sit in hot water for about 3 minutes.
- Remove the eggs from the water and set aside to cool.
- When the eggs are cool, peel and cut in half lengthwise.
- Gently scoop out the center yolk and set aside.
- In a food processor, puree ½ cup cooked red lentil with 1tbsp olive oil.
- When the mixture is completely smooth and creamy add mustard, juice of half a lemon, salt and garlic powder (optional) and puree it for 30 seconds or so.
- Place filling into a piping bag, or a ziplock bag with the tip cut off.
- Pipe filling into the center of each egg white, distributing filling evenly among the egg whites.
- Top with chopped chives and anchovies.
- Enjoy right away, or keep refrigerated for about 5 days.
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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Do you want to try more delicious appetizers?
Please, try my Eggplant Pizza Bites.
You would enjoy this delicious Polenta with Tomato Sauce, Balsamic Onions and Feta also.