Ingredients

The following ingredients have 12 Servings
  • 12 eggs
  • 1/5 cup cooked red lentils
  • 6 yolks (from the hardboiled eggs)
  • 1  1/2 tbsp olive oil
  • 1 tbsp mustard (yellow or dijon)
  • Juice of half a lemon
  • Salt to taste
  • 1/8 tsp garlic powder (optional)
  • Chopped chives and anchovies for garnishing

Instruction

  • Place the eggs in a medium-large pot and bring to a boil.
  • Cover the pot, turn the heat to medium and hard-boil the eggs for 12–15 minutes, depending on their size.
  • Turn off the heat, allowing the eggs to sit in hot water for about 3 minutes.
  • Remove the eggs from the water and set aside to cool.
  • When the eggs are cool, peel and cut in half lengthwise.
  • Gently scoop out the center yolk and set aside.
  • In a food processor, puree ½ cup cooked red lentil with 1tbsp olive oil.
  • When the mixture is completely smooth and creamy add mustard, juice of half a lemon, salt and garlic powder (optional) and puree it for 30 seconds or so.
  • Place filling into a piping bag, or a ziplock bag with the tip cut off.
  • Pipe filling into the center of each egg white, distributing filling evenly among the egg whites.
  • Top with chopped chives and anchovies.
  • Enjoy right away, or keep refrigerated for about 5 days.