Ultimate Chickpea Deviled Eggs: The New Party Favorite!
These ultimate Chickpea Deviled Eggs are here to take your party appetizer game to the next level. This recipe takes the classic creamy egg yolk filling and puts a delightful spin to it by adding chickpeas.
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Incorporating chickpeas into the classic deviled eggs recipe introduces a subtle nuttiness and creamy texture that perfectly complements the traditional flavors. The chickpeas enhance the taste and contribute to a satisfying mouthfeel, making these deviled eggs stand out among the crowd.
The innovation doesn’t stop there! My recipe takes things a step further by including roasted chickpeas as a crunchy topping, offering an additional burst of flavor and texture.
This unexpected yet familiar take on a party staple is sure to impress your guests. The ease of preparation allows for advanced assembly, making them a convenient and delightful addition to any potluck, game day, or casual gathering.
Ingredients
Hard-boiled eggs: Ensure eggs are properly cooked and cooled before preparing the recipe.
Cooked chickpeas: Canned chickpeas can be used for convenience, but you can also cook dried chickpeas at home.
Mayonnaise: Use mayo for the classic taste or substitute it with sour cream or Greek yogurt to add more tang to the filling.
Mustard (yellow or dijon): Yellow mustard offers a milder taste, while dijon mustard adds a sharper tang. Choose the one you prefer.
Crispy Chickpea topping: I season a handful of cooked chickpeas with smoked paprika, dried oregano, and garlic powder before roasting to achieve a crispy texture and savory flavor.
Garnish: Fresh rosemary adds a pop of freshness, crumbled feta brings a creamy, tangy contrast, and roasted chickpeas provide a crunchy topping for added texture.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Toss the chickpeas with olive oil, smoked paprika, oregano, garlic powder, and salt. Spread the chickpeas in a single layer on the air fryer basket. Air fry at 375℉ for 10-12 minutes, shaking the basket once midway, until golden brown and crispy.
Step 2: Hard boil the eggs. Peel the eggs once cool enough to handle. Carefully cut the eggs in half lengthwise. Scoop out the yolks.
Step 3: Add the egg yolks, mayonnaise, mustard, lemon juice, red onion, rosemary, one cup of chickpeas, salt, and pepper to the food processor.
Step 4: Pulse until smooth and creamy. Adjust seasonings as needed.
Step 5: Spoon the chickpea mixture into each egg white half.
Step 6: Top each filled egg half with roasted chickpeas, fresh rosemary, and crumbled feta.
Expert Tips
- When roasting the chickpeas for the crunchy topping, spread them out in a single layer in the air fryer to ensure even cooking and crispiness.
- Additionally, allow the roasted chickpeas to cool completely before adding them as a garnish to prevent them from losing their crunch.
- Use a food processor to blend the filling for a smooth and creamy filling. If you want to keep a bite to the filling, you can mash the ingredients instead of blending them.
Serving Suggestions
Entertaining guests: These chickpea deviled eggs are perfect for entertaining guests at parties or gatherings. Arrange them on a platter with other appetizers like cheese and crackers for a delightful spread that will impress your friends and family.
Brunch: Serve these deviled eggs alongside other brunch favorites like quiches, pastries, and fresh fruit.
Picnics: They are portable, easy to eat, and sure to be a hit with everyone. Pair them with sandwiches, chips, and refreshing drinks for a perfect outdoor meal.
Snack attack: Keep a batch of these deviled eggs in the fridge for quick and satisfying snacks throughout the week. They’re great for a little pick-me-up between meals or as a light appetizer before dinner.
Storage Tips
Deviled eggs are best enjoyed fresh but can be stored in the refrigerator in an airtight container for up to 4-5 days. The crispy chickpeas can be stored at room temperature in an airtight container for up to 3 days.
However, it is best to top the deviled eggs with roasted chickpeas just before serving. This will help maintain their texture and crunch.
Recipe FAQs
To prevent the deviled eggs from becoming soggy, avoid adding any garnishes or toppings until just before serving. This will help maintain the crispness of the toppings and ensure that the deviled eggs stay fresh and delicious.
I highly recommend not freezing deviled eggs. The filling will change texture after thawing, and the egg whites will turn rubbery. It is best to enjoy them fresh or refrigerated.
You can omit the fresh rosemary or substitute it with 1/2 teaspoon dried rosemary.
More Chickpea Recipes
- Enjoy a lighter option with this refreshing Chickpea Salad Sandwich. Made with crisp vegetables, creamy chickpeas, and a zesty dressing, it’s a perfect choice for a quick meal on the go.
- Dive into the aromatic flavors of our Marry Me Chickpeas. Infused with a blend of exotic spices and herbs, this creamy dish will transport your taste buds to a culinary adventure.
- Savor the wholesome flavors of this Roasted Eggplant and Chickpea Buddha Bowl. Tossed with fragrant herbs and a tangy yogurt dressing, it’s a nourishing bowl of goodness that will satisfy and energize you.
- Indulge in the savory goodness of Chicken and Chickpea Stir Fry. Made with juicy chunks of chicken, tender chickpeas, crisp vegetables, and a flavorful sauce, it’s a satisfying dish that’s quick and easy to prepare for any busy weeknight dinner.
- Delight in the hearty goodness of this Chicken and Chickpea Udon Noodle Bowl. With tender chicken, flavorful chickpeas, and comforting udon noodles, it’s a wholesome and satisfying meal option for any time of day.
If you tried this Deviled Eggs with Chickpeas Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 6 eggs hard-boiled
- 1 cup cooked chickpeas (use canned or cook dried chickpeas at home)
- ¼ cup mayonnaise
- 2 tablespoons mustard yellow or dijon
- 2 tablespoons lemon juice
- 1 sprig rosemary
- ½ small red onion
- Salt and pepper to taste
Crispy chickpeas: (optional)
- ½ cup cooked chickpeas
- 1 tablespoon olive oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- A pinch salt
Garnish:
- Fresh rosemary
- Crumbled feta
- Roasted chickpeas
Instructions
- Air fry the chickpeas: Pat the drained chickpeas dry with a paper towel. In a bowl, toss the chickpeas with olive oil, smoked paprika, oregano, garlic powder, and salt. Spread the chickpeas on the air fryer basket in a single layer. Air fry at 375℉ for 10-12 minutes, shaking the basket once midway, until golden brown and crispy. Let it cool down before using it for garnish.
- Separate the egg yolks and whites: Hard boil the eggs. Peel the eggs once cool enough to handle. Carefully cut the eggs in half lengthwise. Scoop out the yolks and place them in the food processor. Set the egg whites aside on a plate.
- Make the filling: To the food processor, add the mayonnaise, mustard, lemon juice, red onion, rosemary, one cup of chickpea, salt, and pepper. Pulse until smooth and creamy. Adjust seasonings as needed.
- Fill the eggs: Spoon the chickpea mixture into each egg white half. You can use a piping bag for a neater presentation (optional).
- Garnish and serve: Top each filled egg half with roasted chickpeas, fresh rosemary, and crumbled feta.
Notes
- When roasting the chickpeas for the crunchy topping, spread them out in a single layer in the air fryer to ensure even cooking and crispiness.
- Additionally, allow the roasted chickpeas to cool completely before adding them as a garnish to prevent them from losing their crunch.
- Use a food processor to blend the filling for a smooth and creamy filling. If you want to keep a bite to the filling, you can mash the ingredients instead of blending them.
Nutrition
