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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.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes (if hard-boiling eggs) |
| Servings |
servings
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Ingredients
- 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 to taste or use traditional paprika
Ingredients
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Instructions
- 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.
Recipe Notes
Nutritional Information Per Serving (% based upon daily values): Calories 109, Total Fat: 8g, 12%; Saturated Fat: 2g, 11%; Cholesterol: 212mg, 70.5%; Sodium: 178mg, 7.5%; Total Carbohydrate: 3g, 1%; Dietary Fiber: 1g, 1.5%; Sugar: 1g; Protein: 7g
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