Deviled Eggs With Spicy Black Bean Stuffing
Prep time
Cook time
Total time
Copyright Toby Amidor, Smart Meal Prep for Beginners, Rockridge Press, 2018. Photo courtesy of Gail Watson Photography.
Cuisine: Appetizer
Serves: 5 servings
  • 10 large eggs
  • 1 (15-ounce can) low-sodium black beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles, mild or spicy
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  1. Hard-boil the eggs by placing them in a medium pot and covering them with water. Over high heat, bring the water to a boil. Cook the eggs for 3 minutes, then remove the pot from the heat, cover, and let the eggs stand for 15 minutes. Drain the water and place the eggs in a bowl of ice until completely cool, about 10 minutes. Peel the eggs and slice lengthwise. Remove the yolks and reserve for another purpose, such as egg salad.
  2. In a blender, process the black beans, chiles, tomato paste, cumin, chili powder, paprika, salt, and cayenne together until smooth.
  3. Spoon 1 tablespoon of black bean mixture into each of the 20 egg white halves.
  4. Into each of 5 containers, place 4 stuffed egg halves. Storage: Place airtight containers in the refrigerator for up to 1 week.
Nutrition Information
Serving size: 1 container Calories: 123 Fat: 1 g Saturated fat: 0 g Carbohydrates: 17 g Sugar: 1 g Sodium: 450 mg Fiber: 7 g Protein: 13 g
Recipe by Toby Amidor Nutrition at