Since we’ve just made a fresh batch of hummus, I would like to share with you a great idea to use it! I’m channeling Paula Dean- Deviled eggs ya’ll! But we’re ditching the mayonnaise- that’s not like her at all!
Boiled eggs are a great snack that I like to keep on hand in my fridge for a quick snack. In many cases having these at the ready prevented me from having one of those snack attacks that I end up not being proud of. Take some time to make these weekly and help yourself to a healthy snack. It’s only boiling some water with eggs in it then peeling them when you have a few minutes. I’ll cheer you on- YOU CAN DO IT!!!
Boiled eggs are already a great snack, adding hummus gives them even more protein, adds fiber, and amazing flavor to this classic treat. It’s easy. First I’ll share how I boil my eggs for the perfect boiled eggs every time. Then I’ll tell you how I make my deviled eggs with hummus. Let’s get started.
Spicy brown mustard
Zip top bag or pastry bag
Place your desired amount of eggs in a large pot (I usually do a whole carton for the week) and fill it with enough water to boil them in. Place them on the stove top on high heat and bring it to a boil. Once they start boiling set your timer for 8 minutes. While the eggs are boiling get a large bowl full of ice and water ready then put them in it once the 8 minutes is over to stop the cooking process. At this point I usually just throw the whole bowl into the fridge until I’m feeling up to peel them. Then I eventually will peel them all under very little cold running water. I don’t typically have a problem with the shell sticking when I prepare them this way. I store them in a zip top bag in the refrigerator.
Healthy Deviled eggs:
Slice the boiled eggs in half. Gently remove the yolks of the egg and place them straight into a food processor, setting aside the whites to use later. Add an equal amount of hummus to the mixture in the processor. Process the mixture to get a feel for how much extra moisture you will need. Add mustard for flavor and moisture and a couple TBS of water depending on the amount of yolks you used. I did 11 egg yolks, equal hummus to yolk, 3 TBS mustard, and 3 TBS water for this batch. I only did 11 because oops- I ate an egg!
Next, fill a zip top bag with the mixture, and cut off a corner to squeeze the mixture out of. Begin filling the egg whites. Then sprinkle them with paprika for the classic deviled egg look. Enjoy!
If you want to skip the food processor- you might be able to get away with mixing and mashing your ingredients in a zip top bag! It may not turn out as smooth, but hey- less dishes to clean!
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