8 eggs, hardboiled, peeled, sliced lengthwise, yolk removed
1 can (15 oz) chickpeas, rinsed and drained well
1 lemon, zested and juiced
1 Tbsp olive oil
1/4 cup vegetable broth
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup good salsa
These 'deviled eggs' are yolk-less - so remove the yolk and discard or use elsewhere.
Get out your blender or food processor.
Put all the ingredients EXCEPT EGG WHITES into the blender and puree until smooth. Taste and add salt, pepper, or more seasonings to tastes.
Spoon the mixture into the hollows in the egg whites and serve at room temperature for best flavor.
Makes 16 'deviled eggs' which will serve 8 to 16 on a buffet or as an appetizer.
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