Deviled Eggs With Spicy Black Bean Stuffing

Deviled Eggs With Spicy Black Bean Stuffing


Deviled Eggs With Spicy Black Bean Stuffing
Nutrition Information
  • Serves: 5 servings
  • 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
Cuisine: Appetizer
Prep time: 
Cook time: 
Total time: 
Copyright Toby Amidor, Smart Meal Prep for Beginners, Rockridge Press, 2018. Photo courtesy of Gail Watson Photography.
  • 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.


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