[Update my dinner status], I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 12 Eggs 12
- 1 cn Chickpeas; rinsed and
- ; 540 mL (19 oz)
- 1 tb Curry powder 15 mL
- 3 tb Yogurt; (or more if
- ; necessary) 45 mL
- 2 tb Lemon juice 25 mL
- 1/2 ts Tabasco sauce; (more or less
- ; taste) 2 mL
- 1 tb Paprika 15 mL
- Alfalfa sprouts
Preparation
Bring a large pot of water to a boil. Add 1 tablespoon/15 mL salt. Add eggs gently and cook 12 minutes. Drain. Crack and cool in cold water. Peel. Cut eggs in half crosswise. Remove yolks (some can be added to filling if you want). For the filling, place chickpeas (save 24 whole ones) in a food processor. Add curry powder, yogurt, lemon juice, Tabasco and puree until very smooth. Taste and adjust seasoning. Spread alfalfa sprouts over egg flat (carton). Place egg white halves in grooves, empty side up. Pipe filling into egg whites. Top with a chick pea. Dust with paprika. Converted by MC_Buster. NOTES : Makes 24 Converted by MM_Buster v2.0l.
