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Suggest a better descriptionBring 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. NOTES : Makes 24
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 1 servings | ||
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Calories: 23 | ||
Calories from Fat: 6 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.9mg | 0 % | |
Potassium 78.2mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 0.2g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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