Deviled eggs with beans - great northern beans

Deviled Eggs with Beans

Deviled eggs are a classic appetizer for a reason – they are delicious, and relatively simple and affordable, too! I figure there is pretty much only one thing that can make them better. BEANS. And sure enough, Deviled Eggs with Beans are a true delight.

Deviled eggs with beans - great northern beans - top-down

Why add beans to deviled eggs?

  • Simple: It tastes good. Plus…
  • Boosts nutrition: adds a little fiber, plant protein, potassium… all that good stuff!
  • Because we can. And it’s fun to see if people can guess the secret ingredient.
  • To help me accomplish my life goal of beanifying (spell check it, it’s a word) absolutely everything.

Deviled Eggs with Beans

Recipe by A Legume a DayDifficulty: Easy







Deviled Eggs with Beans. Because why stop with just deviled eggs (albeit delicious), when you could beanify them? Simple, tasty, and a fun spin on this classic.


  • 6 hard boiled eggs* (see note) – so you end up with 12 deviled egg halves

  • 1/2 cup cooked mild-flavored, creamy bean (like great northern, navy, cannellini, or Mayocoba)

  • 2 – 4 Tbs plain yogurt (Greek for thicker, regular for runnier) or mayonnaise – or do a mix of mayonnaise and yogurt

  • 1 – 2 tsp Dijon mustard, to taste

  • 1/2 tsp vinegar (white, apple cider, etc.)

  • 1/8 tsp (a small pinch) smoked paprika, plus more for sprinkling

  • Pinch of salt, to taste

  • Optional additions: Dash of hot sauce, a sprinkle of chives on top, could even add chopped dill or sweet pickles to the egg yolk-bean mixture


  • If you haven’t already gone through the joy of hard boiling and peeling your eggs, do that. Not only is it challenging to do and have them come out looking pretty, but hard boiled eggs kind of smell like farts. Embrace the experience.
  • Separate the whites and yolks of the hard boiled eggs. Cut the eggs in half lengthwise (like you can see in the photo). Add the yolks to a bowl and set the whites aside on a plate or cutting board.
  • Drain the beans, rinsing if desired. If you want them to be extra smooth, you can puree the beans separately before mashing with the other ingredients. Or, just add them straight to the bowl with the yolks.
  • Add the Dijon mustard, vinegar, paprika, and yogurt/mayonnaise. Start with 2 Tbs yogurt/mayo, adding more if needed, depending on your desired consistency. Mash to desired thickness and texture.
  • Taste the bean-yolk mixture for seasoning and adjust as needed. If time allows, chill the filling for ~30 minutes (or more) – this will help it firm up and make it easier to spoon into the egg whites.
  • Spoon bean-yolk mash into the egg white halves. I’m not patient enough to make this look very pretty, but you are likely better at this than I am!
  • Sprinkle with extra smoked paprika and any desired toppings.
  • Serve, and see if people can guess the secret ingredient! πŸ™‚


  • *I am terrible – and I mean really, really awful – at peeling hard boiled eggs. Almost to the point of it being embarrassing… or impressive, depending on how you want to look at it. Yes, I’ve looked up the tricks on how you can be more successful at this feat. No, they don’t seem to help me. So, if I want to end up with 6 eggs that look presentable, I’ll often cook some extras. More often though, I’m too lazy and/or short on eggs and just end up serving deviled eggs that look like the cooked egg white parts went for a ride in a food processor before I made them.
Deviled eggs with beans - great northern beans - close-up

Nutrition Facts for Deviled Eggs with Beans

I created these nutrition facts in Nutritionist Pro. Nutrition can vary slightly with brands, amounts of seasoning you add, toppings, etc. I created this so that one serving is 2 halves, or 1 full egg. Because who stops with just one half of an egg?? We’re not quitters.

Deviled Eggs with Beans Nutrition Facts

But What About Pasta?

Maybe you’re thinking, “This is great, but I would really like it in pasta form.” Good point. I mean, who wouldn’t want this as a pasta?!

Luckily, this Deviled Egg Chickpea Pasta recipe is here, the solution to your dilemma. If you’re really feeling the deviled egg vibes, you could even do these Deviled Eggs with Beans for an appetizer, and the Deviled Egg Chickpea Pasta for the main course. Bonus? You can use all the hard boiled eggs that look suuuuuper ugly after you fail miserably at peeling them (I can’t be the only one who struggles with this, right?) in the pasta. And no one will ever know!

Bean and Egg Recipes

Beans and eggs go surprisingly well together! In addition to these Deviled Eggs with Beans and the Deviled Egg Chickpea Pasta, here are a couple other tasty ideas to try:

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