Turn your traditional deviled egg recipe into a delicious and protein-packed appetizer. How? Use creamy pureed lentils, mustard, and olive oil. On top of that, you have anchovies and chives for garnishing. You will love this Lentil Deviled Eggs Recipe!!
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 to 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 neighbor’s birthday party and saw those goodies on the table. I couldn’t believe what I was seeing and said to my husband “What is that? Real eggs?” He laughed like I was nuts and was incredibly surprised that I’d never tried this simple recipe before. I said to him “Do you forget I am from Brazil? We don’t have this recipe or at least I’ve never seen it there”!!
This recipe is so popular here in North America 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 was a great opportunity to make this Lentil Deviled Eggs because I would like to re-create something that is a traditional Easy Deviled Eggs Recipe recipe from North America, but with a different twist. So, why not make Lentils Deviled Eggs, right? At first, I didn’t think it was going to be as good as the original recipe, but I was pleasantly surprised, 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 picky 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 incredibly delicious, too. So, let’s jump to the Lentil Deviled Eggs recipe instructions and go have fun making my favorite appetizer in the world 😉
I hope you enjoy this delicious and gluten-free snack or appetizer as much as I do. Want another great recipe? Try my Shrimp Quinoa Salad and Strawberry Chia Pudding.
Got extra lentils? Try my Warm Bacon Lentil Salad Recipe!
Thanks a lot for reading!
Lentil Deviled Eggs Recipe
Ingredients
- 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
Instructions
- 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.
Notes
- Older eggs peel much easier than new eggs.
- Peel the eggs under some running water to help the shell slip off more effortlessly.
- Make sure to blend the egg yolks well so they're smooth and creamy.
- To store: If you have leftovers, store them in the fridge. You can repurpose them for an egg salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you want to try more delicious appetizers?
Please, try my Eggplant Pizza Bites.
You will enjoy this delicious Polenta with Tomato Sauce, Balsamic Onions and Feta also.
I’m an egg lover too! I’ve been thinking about getting chickens, just because I eat so many eggs. These deviled eggs sound delicious! I love that you added lentils. Yum!
So glad you enjoyed this recipe, Nat 😉
Yum! I’m such a deviled egg lover. What a fantastic healthy twist on a favorite!
Thanks a lot for commenting, Leah 😉
You sure know how to make a deviled egg look gorgeous, Olivia! These look amazing and I love the sound of lentils thrown into the mix!
You are so sweet, Sarah! Thanks a lot for your comment 😉
These look amazinnnnng. Love how they have a little bit of a middle eastern twist. Makes me want to go play in the kitchen with some eggs haha. Love love love!
I am sure you would love to make this recipe cause it is delicious, Melissa!
Well, I’m a huge deviled egg fan and I LOOOOVE lentils… so these just sound awesome! Definitely need to try them!!
So, try it because you will looove this recipe 😉
I am such an egg lover too, but never would have thought to have lentils. So creative!
Thanks a lot, Erin 😉
I’m an egg lover myself! I like ’em scrambled, sunny side up, deviled, you name it. What a brilliant and healthy way to use lentils in deviled eggs.
I am exactly like you! Try this recipe you will love it 😉
Yup, I adore me some eggs, and these creamy dreamy lentil deviled bites of deliciousness look amazing! So clever and tasty! I’d do some serious damage to a batch of these!
hahahahha thanks my dear Julia! Hope you make this recipe and enjoy it 😉
Oh my gosh, I can’t believe they don’t make deviled eggs in Brazil! No wonder you got so excited, haha! I love them too and you version with lentils sounds amazing!
Do you believe that, Sarah!?? It is so disappointed that we don’t have deviled eggs in Brazil! But I am lucky because I live in Canada and here every party I go I have some 😉
Thanks for your comment!
Oh my gosh, I am an egg lover too! And I would have never thought to use lentils with deviled eggs – this looks delicious!
This combo (lentils and eggs) is so delicious. You should try it 😉
I love finding new uses for lentils and these eggs are the perfect snack or appetizer!
So glad you like this recipe, Ashley!
Deviled eggs are one of my favorite appetizers! I love this lentil version, Olivia! Looks gorgeous!
Thanks a lot, Gayle!
When I was younger I absolutely hated hard boiled eggs! I wouldn’t touch them with a ten foot pole! But now I love them and I love that added lentils to these! Sounds so delicious and filling!
Glad you liked I used lentils to these! Thanks for stopping by 😉
These deviled eggs look gorgeous, Olivia! I love that you used lentils in here, such a great idea! My husband is crazy about eggs and I am always looking for new ways to make them and these sound perfect! Good luck with the challenge 🙂
YES! I heart eggs, actually, I think they might just be in the top 3 fave foods ever. 🙂 I live in a complex were community gardening is a thing, we have these complex chickens that keep us all in supply of eggs. It is wonderful. I will have to whip up your lentil deviled egg, the perfect food to feed friends. 🙂