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!!

Course Side Dish

Cuisine American

Keyword dairy free, gluten-free, side dish, Special Diet

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 97kcal

Author Olivia Ribas

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 Customary - Metric

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