Lentil Deviled Eggs Recipe

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 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 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? 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 is 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 (Web Story) recipe from North America, 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 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 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. Want another nutritious 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!

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5 from 3 votes

Lentil Deviled Eggs Recipe

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!!

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

Servings: 12 people

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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

US CustomaryMetric

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.

Tips

• 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 Information

Serving: 1/12 Calories: 97kcal (5%) Carbohydrates: 5g (2%) Protein: 7g (14%) Fat: 6g (9%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 64mg (21%) Sodium: 143mg (6%) Potassium: 129mg (4%) Fiber: 1g (4%)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

© Author: Olivia Ribas

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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.