With Easter yesterday, I thought this would be the perfect time to share one of my favorite recipes. It's so easy to make, I don't know if it even qualifies as an actual recipe! If you don't know what to do with all of those leftover hard boiled eggs, try out this easy-to-make and super healthy version of deviled eggs.
-4 Tbsp. hummus
-evoo (just a dash when boiling the eggs)
*paprika or seasoned salt, a few extra garbanzo beans, red pepper/tomato (optional as garnish)
Skip to Step 3 if you're using leftover eggs...
Step 1: Place a single layer of eggs in a pot of water and add a splash of evoo. (Eggs are porous and some of the oil will permeate the shell, making the eggs super easy to peel...great trick).
Step 2: Bring eggs to a boil for 10 minutes. Remove from heat and rinse immediately with cold water in sink. Add a few ice cubes to the pot to cool them even faster.
Step 3: Once cooled to at least room temperature, peel eggs, cut in half, and remove egg yolks.
Step 4: Fill each hard boiled egg white half with 1/2 Tbsp. hummus of your choice. Makes 8 deviled eggs.
These are great on so many levels! They don't contain egg yolks, so they also don't contain any saturated fats or cholesterol....very heart healthy. They can be made in large batches for picnics or parties. Serve them plain or garnish as you would a normal deviled egg. I serve them garnished with seasoned salt or paprika and a few extra garbanzo beans. Adding a side salad makes it easy to get in a few servings of veggies and make this meal even healthier.
Hummus is surprisingly well recepted by kids too, especially if you make the garnishes fun. They're a great way to introduce a healthy dish to them. If you're kids don't like eggs, try introducing hummus to them with baby carrots or whole grain crackers instead.
Nutrition Facts(per 8):
Protein: 20 g
Carbs: 10 g
Fat: 8 g (0 g saturated fat)
Fiber: 2 g
Sugar: 2 g