17 Dec Deviled Eggs With Spicy Black Bean Stuffing
Deviled Eggs With Spicy Black Bean Stuffing
By: Toby Amidor
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.
Ingredients
- 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
Instructions
- 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.
- In a blender, process the black beans, chiles, tomato paste, cumin, chili powder, paprika, salt, and cayenne together until smooth.
- Spoon 1 tablespoon of black bean mixture into each of the 20 egg white halves.
- 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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