Deviled Eggs 3 ways

AMERICAN
6 large hard-cooked eggs, peeled & sliced in half lengthwise
1 teaspoon lemon juice
1 tablespoon sweet pickle relish
2 scallions, chopped
1 teaspoon Worcestershire sauce
Dash of salt
2 tablespoons olive oil mayonnaise
2 tablespoons fat free plain Greek yogurt
1 teaspoon yellow mustard
More scallions for garnish (optional)

Carefully remove the yolks from the eggs and put them in a bowl with the other ingredients. Mash well with a fork or puree in a mini food processor. Mound the yolk mixture in the egg white halves with a spoon. If desired, top each egg half with a small piece of roasted red pepper.

CHEESE & BACON
6 large hard-cooked eggs, peeled & sliced in half lengthwise
1 teaspoon lemon juice
¼ cup finely grated reduced-fat cheddar cheese
2 scallions, chopped
1 tablespoon chopped fresh parsley
2 slices bacon, cooked & crumbled
2 tablespoons olive oil mayonnaise
2 tablespoons fat free plain Greek yogurt
1 teaspoon yellow mustard
More bacon crumbles for garnish (optional)

Carefully remove the yolks from the eggs and put them in a bowl with the other ingredients. Mash well with a fork or puree in a mini food processor. Mound the yolk mixture in the egg white halves with a spoon. If desired, top each egg half with more bacon crumbles.

CURRIED
6 large hard-cooked eggs, peeled & sliced in half lengthwise
1 teaspoon lemon juice
2 scallions, chopped
2 teaspoons curry powder
2 tablespoons olive oil mayonnaise
2 tablespoons fat free plain Greek yogurt
1 teaspoon Dijon mustard
dash of cayenne pepper
More scallions for garnish (optional)

Carefully remove the yolks from the eggs and put them in a bowl with the other ingredients. Mash well with a fork or puree in a mini food processor. Mound the yolk mixture in the egg white halves with a spoon. If desired, top each egg half with more chopped scallions.

Roasted Chick Peas

1 can (15.5 ounces)chick peas (garbanzo beans), rinsed, drained, and patted dry with paper
towels
1 tablespoon olive oil
1/4 teaspoon each ground cumin, smoked paprika, & kosher salt

Preheat the oven to 350F. Spray a baking sheet with cooking spray. Combine the chick pease, oil, and seasonings, and place them in a single layer on the baking sheet. Roast for 20 minutes, stir the chick pease around on the baking sheet, and roast for another 20 minutes or until they're browned and crunchy. Serve warm or let them cool. Store any leftovers in the refrigerator.

8 servings - 1/4 c. each