Best 2 Deviled Egg Chickpea Salad Recipes

Calling all deviled egg enthusiasts! Brace yourself for a flavor explosion with our "Deviled Egg Chickpea Salad" recipe – a delightful twist on the classic. This innovative dish blends the creaminess of deviled eggs with the wholesome goodness of chickpeas, resulting in a protein-packed and satisfying salad.

Get ready to tantalize your taste buds with our "Loaded Deviled Eggs" variation. These eggs are stuffed with a tantalizing blend of bacon, cheese, and chives, creating a savory and indulgent experience.

If you prefer a lighter option, our "Healthy Deviled Eggs" recipe is perfect for you. Featuring a combination of Greek yogurt, mustard, and herbs, these eggs offer a guilt-free indulgence without compromising on flavor.

For a unique twist, try our "Avocado Deviled Eggs". These eggs are filled with a luscious avocado mixture, resulting in a creamy and refreshing salad with a hint of zesty lime.

And for those who love a kick of heat, our "Sriracha Deviled Eggs" recipe is sure to satisfy. With a spicy sriracha-infused filling, these eggs pack a flavorful punch that will leave you craving more.

So, whether you're seeking a classic deviled egg experience or an exciting new variation, our article has something for every palate. Prepare to be amazed by the delightful flavors and textures of these deviled egg chickpea salad recipes!

Check out the recipes below so you can choose the best recipe for yourself!

DEVILED EGG SALAD

Deviled Egg Salad image

My top-secret egg salad recipe! Delicious on a sandwich, too!

Provided by Angela

Categories Salad Egg Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup mayonnaise
¼ cup finely chopped green onion
½ teaspoon prepared yellow mustard
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon ground black pepper
6 hard-boiled eggs, peeled and chopped

Steps:

Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 1.3 g, Cholesterol 215.5 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 216.6 mg, Sugar 0.8 g

DEVILED EGG SALAD CLUB SANDWICH

Deviled Egg Salad Club Sandwich image

Provided by Trisha Yearwood

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 slices thick-cut bacon
8 large eggs
1/2 cup mayonnaise
1/4 cup finely chopped sweet onion
3 tablespoons sweet relish
1 tablespoon Dijon mustard
1/2 teaspoon paprika
1 celery stalk, very finely chopped
Kosher salt and freshly ground black pepper
12 slices white bread, lightly toasted
About 4 leaves green-leaf lettuce, torn in half
2 medium tomatoes, sliced

Steps:

Preheat the oven to 400 degrees F.
Line a rimmed baking sheet with foil and place a rack on top. Arrange the bacon on the rack in a single layer. Bake until browned and crisp, 20 to 25 minutes. Let cool, then break the bacon in half.
Meanwhile place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Boil for about 30 seconds, then turn off the heat, cover the pan and let stand 20 minutes. Drain, add cold water and let stand in the cold water for 5 minutes. Drain, peel the eggs and chop.
Combine the eggs with the mayonnaise, onion, relish, Dijon, paprika, celery, 1/2 teaspoon salt and pepper to taste in a bowl. Stir, mashing the eggs slightly, until very well combined. Season with additional salt and pepper.
Lay out 4 slices of toast and top evenly with half of the egg salad, bacon, lettuce and tomato. Sprinkle the tomato with salt. Add another piece of toast to each and top with the remaining ingredients. Close the sandwiches with the last 4 pieces of toast. Use a sharp knife to trim the crusts from the sandwiches; cut in half diagonally.

Tips:

Use fresh, hard-boiled eggs. Older eggs will have a chalky texture and won't taste as good.
Peel the eggs carefully. Don't want to tear the whites.
Mash the eggs until they are smooth. Lumps will make the salad gritty.
Add the chickpeas and other ingredients to the eggs. Stir until well combined.
Season the salad to taste. Salt, pepper, and paprika are a good starting point.
Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Deviled egg chickpea salad is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover hard-boiled eggs, and it's also a healthy and affordable option. So next time you're looking for a new salad recipe, give this one a try. You won't be disappointed!