Hummus Deviled Eggs
This fun, healthier spin on deviled eggs cuts out the mayonnaise. If you’re serving them as an on-the-go breakfast, they would be nice paired with some whole grain toast or fresh fruit.
- 6 eggs hard-boiled
- 4 Tbsp. hummus
- 1/2 tsp. ground cumin
- 7 pitted green olives with pimentos finely chopped
- 2 tsp. yellow mustard or use Dijon for a spicier flavor
- Smoked paprika or use traditional paprika, to taste
If you haven't done so already already, hard-boil the eggs by putting the eggs in a pot of cold water, cover, bring the water to a boil, and once the water is boiling, cook the eggs for 10 minutes. Rinse the hard-boiled eggs under cold water and then peel.
Using a sharp Chef’s knife, slice the eggs in half, and using a teaspoon, scoop the yolks into a medium mixing bowl.
Using a fork, mash the rest of the ingredients except the paprika until well combined.
Using a teaspoon (or a piping bag or plastic bag with the corner cut off if you prefer) mound the filling into the eggs’ indentation.
Sprinkle the eggs with the paprika and serve them immediately or refrigerate them for up to 24 hours.
Calories: 109kcalCarbohydrates: 3gProtein: 7gFat: 8gSaturated Fat: 2gCholesterol: 212mgSodium: 178mgFiber: 1gSugar: 1g