Smashed Chickpea Egg Salad

INGREDIENTS 

4 eggs
1 cup chickpeas
1 teaspoon paprika
2 teaspoons Sriracha (or scorching sauce of your selection)
1/4 cup mayo
2 tablespoons Dijon mustard

INSTRUCTIONS

1. Place eggs in a saucepan and canopy with chilly water. Deliver water to a boil and cook dinner for 1 minute. Cowl eggs, take away from warmth, and put aside for 8-10 minutes. Drain water from the pan and canopy eggs with chilly working water. Peel, chop and place eggs in a medium bowl.
2. In one other medium bowl, use a fork to smash about half of the chickpeas, then add chickpeas to chopped eggs. Add remaining components and gently combine collectively. Season with salt and pepper to style. Use in sandwiches, salads or on prime of crackers as a snack.