Cut each egg in half lengthwise. Carefully remove the yolks. Discard half of the yolks and place the other half in a food processor. Add 1 Tbsp water, chickpeas, Greek yogurt, dijon and half of dill. Pulse until smooth.
Carefully slice a sliver from the bottom of each white so it sits flat. Arrange on a plate.
Spoon or pipe egg yolk mixture into each egg white. Sprinkle with paprika then top with crumbled bacon and remaining dill.
Serving Size 2 egg halves
Servings 8
- Amount Per Serving
- Calories 77.3
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 1.2g6%
- Trans Fat 0g
- Cholesterol 96.7mg33%
- Sodium 182.5mg8%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.4g2%
- Sugars 1.1g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cut each egg in half lengthwise. Carefully remove the yolks. Discard half of the yolks and place the other half in a food processor. Add 1 Tbsp water, chickpeas, Greek yogurt, dijon and half of dill. Pulse until smooth.
Carefully slice a sliver from the bottom of each white so it sits flat. Arrange on a plate.
Spoon or pipe egg yolk mixture into each egg white. Sprinkle with paprika then top with crumbled bacon and remaining dill.
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