Roasted Red Pepper Hummus Deviled Eggs
Serve a platter of my festive Roasted Red Pepper Hummus Deviled Eggs at your holiday gathering and watch them be devoured! These deviled eggs are healthier than traditional deviled eggs and substitute mayonnaise with hummus. They can be made ahead so they're perfect for entertaining.
Place the eggs in a large pot and fill with enough water to cover them. Heat over high heat. Once the water comes to a boil, cover the pot and remove it from the heat. Let stand for 12 minutes.
Remove the eggs from the pot and tap them gently on the countertop to crack them in a few places. Put them in a bowl of cold ice water for a few minutes. Then drain them and peel them.
Cut the eggs in half lengthwise and carefully pop the egg yolks out. Place the egg yolks in a bowl and mash them with a fork. Add the hummus and a tablespoon or two of water and continue to mash the mixture until smooth. Stir in the paprika, lemon juice, salt and pepper.
Place the egg whites on a platter, cut-side up and spoon the filling into them. Alternatively, you can pipe them in using a plastic bag or piping bag. If using a plastic bag, fill the bag with the egg yolk mixture and squeeze all of the filling into one corner. Cut the corner of the bag off with a pair of scissors and pipe the filling into the egg whites.
Using a toothpick, draw some lines on the filling to give them a pumpkin appearance. Stick a small piece of chive into the filling at the top to create a stem. Sprinkle extra paprika on top of the eggs. Serve.
Calories: 43kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 106mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg