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You’ve never had deviled eggs quite like these. I’ve added hummus to this recipe for a protein punch and savory flavor — feel free to use any hummus flavor you’d like. I used traditional, but you can also try roasted red pepper or garlic flavored. Spicy chili powder adds a nice kick of flavor; I prefer it over paprika, which is usually used for deviled egg recipes. The key to getting your eggs perfectly hard-boiled, is to dunk them in cold water for several minutes after boiling. These deviled eggs are the perfect Easter party hors d’oeuvre, or use up your leftover Easter eggs to make Hummus Deviled Eggs for a snack or lunch this week.
Hummus Deviled Eggs
6 large hard-boiled eggs, peeled
1/3 cup hummus
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon chili powder
Slice each hard-boiled egg in half lengthwise. Remove yolks and place them in a large mixing bowl.
Add hummus, sea salt, pepper and chili powder; mash with a fork until well combined.
Place egg whites on a flat surface. Using a teaspoon, fill the cavity of each egg white with hummus mixture.
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here! Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine) Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour creamRead more