Curried Garbanzo Bean Deviled Eggs

Makes 24 deviled eggs

Ingredients:

• 12 hard-boiled eggs, peeled
• 1 cup garbanzo beans, drained and rinsed
• 1/2 cup mayo
• 2 Tbsp. lime juice
• 1 Tbsp. green onion, minced
• 2 tsp. curry powder
• 1 Tbsp fresh parsley, minced
• salt and pepper, to taste
• 1/4 cup radishes, finely diced

Directions:

1. Cut eggs lengthwise and spoon out yolks.  In a blender, mix together egg yolks, garbanzo beans, mayo, lemon juice, green onion, and curry powder.  Season to taste with salt and pepper.
2. Transfer mixture to a zip-loc bag.  Cut the tip off the bag and pipe mixture into egg-whites.
3. Garnish with minced parsley and radishes.

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White Bean Deviled Eggs Pickled in Beet Juice

Why just color the outside shell of Easter eggs when you can paint the whole egg in vibrant beet juice! 

Ingredients:

• 2 large beets, trimmed
• 1/2 cup red wine vinegar
• 3 tablespoons sugar
• 1 tablespoon coriander seeds
• 1 tablespoon yellow mustard seeds
• 2 whole cloves
• 1 bay leaf
• 1/4 teaspoon coarse sea salt
• 12 hard-boiled eggs, peeled
• 1 cup cannellini beans, drained and rinsed
• 1 Tbsp. fresh tarragon, chopped
• 1/4 cup mayonnaise
• 1 Tbsp. lemon juice
• 1 Tbsp. coarse ground mustard
• 2 teaspoons prepared white horseradish
• Chives

Directions:

1. Preheat oven to 400F.  Wrap beets in tinfoil and roast on a baking sheet until soft, ~45 minutes.  Cool, peel, and cut into 1 inch slices.
2. In a saucepan, simmer vinegar, sugar, coriander, mustard, cloves, bay leaf, and sea salt for ~10 minutes.
3. Place beets in a container and pour vinegar mixture over beets.  Allow to cool.  Cool and refrigerate overnight.
4. Peel hard-boiled eggs, strain beet juice, and place eggs in juice until desired pink color is achieved.
5. Cut eggs lengthwise, remove yolks and mix with remaining ingredients in a blender until smooth.  Season with salt and pepper to taste.
6. Fill mixture into a zip-loc bag and trim end.  Pipe egg mixture into egg-white shells.  Garnish with finely diced beets and chives.