Cut each egg in half lengthwise. Carefully remove the yolks. Discard half of the yolks and place the other half in a food processor. Add 1 Tbsp water, chickpeas, Greek yogurt, dijon and half of dill. Pulse until smooth.
Carefully slice a sliver from the bottom of each white so it sits flat. Arrange on a plate.
Spoon or pipe egg yolk mixture into each egg white. Sprinkle with paprika then top with crumbled bacon and remaining dill.
8 servings
2 egg halves
- Amount per serving
- Calories77.3
- % Daily Value *
- Total Fat 3.6g5%
- Saturated Fat 1.2g6%
- Trans Fat 0g
- Cholesterol 96.7mg33%
- Sodium 182.5mg8%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.4g2%
- Total Sugars 1.1g
- Protein 8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Cut each egg in half lengthwise. Carefully remove the yolks. Discard half of the yolks and place the other half in a food processor. Add 1 Tbsp water, chickpeas, Greek yogurt, dijon and half of dill. Pulse until smooth.
Carefully slice a sliver from the bottom of each white so it sits flat. Arrange on a plate.
Spoon or pipe egg yolk mixture into each egg white. Sprinkle with paprika then top with crumbled bacon and remaining dill.
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How many calories, carb, fats, and proteins per serving?