Spring is in the air, which means Easter is almost here, and I have a got classic Spring dish lightened for you to try this year!
I am a big fan of deviled eggs, they always seem like a treat to me, I guess because it’s not something you typically have on a busy weeknight. They remind me of fun family get togethers, usually in the Spring and Summer months. I love the original version of course, but if you’re looking to try something different, maybe lighten things up while giving your deviled eggs a pop of flavor, I’ve got a recipe for you!
This recipe makes 12 deviled eggs but you can easily double it if you have a bigger group. Hope you enjoy it, and Happy Easter!
Hummus Deviled Eggs
Makes 12 deviled eggs
1/4 cup prepared hummus (any flavor you like)
2 tablespoons light sour cream
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
chili powder for sprinkling
Place the eggs in a large saucepan, and cover them with water. Bring the water to a rolling boil and then set the timer for 10 minutes. After ten minutes remove the eggs from the water and place them in a bowl of ice water. Let them cool for another 10 minutes.
Once the eggs have cooled, peel them carefully, and then cut them in half lengthwise. Place the yolks in a bowl, and begin to mash them up with a fork. Once they are broken up mix in the hummus, sour cream, lemon juice, salt, and pepper until it is pretty smooth. Spoon or pipe this mixture back into the egg halves, and sprinkle the deviled eggs with the chili powder. Refrigerate these until you are ready to serve them.
Oh and if you are more into the classic deviled eggs, here is a more traditional recipe I made last year: https://www.youtube.com/watch?v=hZO8On0fd7U