These tangy deviled eggs are an excellent holiday appetizer with a heart-healthy twist. A fiber-rich, cholesterol-free white bean puree–tangy with chopped pickles, parsley, and onion–takes the place of the egg yolks here, so you can enjoy these deviled treats with a light heart. You can use any type of pickle and its accompanying brine to flavor these snacks; we particularly like the homey, sweet-and-sour variety known as bread and butter pickles, but choose your own favorite.
Prep: 20 mins
Cook: 10 mins
Yields: 8 servings
8 whole eggs
1 1/2 CUPS cooked white beans or one 15-oz can no salt added white beans, rinsed and drained
2 TABLESPOONS water
2 TABLESPOONS Dijon mustard
1 TABLESPOON bread and butter pickle brine (pickle juice) (optional)
2 TEASPOONS fresh lemon juice
1/8 TEASPOON fine sea salt
PINCH freshly ground black pepper
2 TABLESPOONS bread and butter pickles chopped
1/4 CUP parsley chopped
1 TABLESPOON red onion finely chopped
paprika for garnish
1Place eggs in a medium saucepan. Cover with water so that water level is 1/2 inch above eggs. Over high heat, bring water to a boil. Adjust heat to maintain a simmer, and cook for 10 minutes.
2Remove saucepan from heat. Run cold water into the pot to stop the cooking. Let eggs stand in cold water for a few minutes, until cool enough to handle.
3When eggs are cool enough to handle, peel and cut in half lengthwise. Remove yolks and discard. Line a plate with paper towels. Place whites cut side down on the paper towel to remove any excess moisture.
4In a food processor fitted with a metal blade, process white beans, water, mustard, pickle brine, if using, lemon juice, salt, and pepper until smooth.
5Pulse in the pickles, parsley, and red onion until just mixed. Taste for seasoning and add more pepper, if needed.
6Turn egg halves cut side up. Fill each egg half with 1 tablespoon bean mixture. Sprinkle lightly with paprika and serve. (Eggs can also be refrigerated for up to 1 day before serving.)