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Holiday Treats
Hummus Deviled Eggs

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  • 6 eggs
  • 1/3 cup, plus 1 tablespoon Sabra hummus
  • 2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 3 teaspoons relish
  • Paprika for garnish

    1. Place eggs in pot and cover with cold water. Bring to boil over high heat. Turn off heat; let sit for 14 minutes. Remove with slotted spoon; run cold water over eggs. Cool eggs 10 minutes.
    2. Remove shells when cool. Cut in half; scoop out yolks and reserve in bowl of food processor.
    3. Add humus, olive oil, pepper and salt to yolks; puree in food processor. Add relish; pulse 3 to 5 times to incorporate.
    4. Put yolks and mixture in piping bag. (Use tall glass and fold edges of piping bag over glass to make it easier to transfer mixture.) Pipe about 1 teaspoon of mixture into each egg white half; sprinkle with paprika.

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