It wasn’t until we moved to Brooksville, Florida, that I ever thought of having a farm.Yet the idea wasn’t too farfetched for our small country town—so we went with it.
Now we have five hens that lay eggs daily and follow us around the yard!
The best deviled eggs
Deviled eggs were a tradition in my home growing up, but over the years I fell out of love with mayonnaise. That’s why I went into the recipe lab to come up with what I believe is the best deviled egg recipe in existence! Plus, it includes a plant-based twist.
This recipe uses hummus as a mayonnaise replacement, making it more flavorful and boosting the protein content.
This recipe can be found on page 99 of Simple Green Meals, my published cookbook full of plant-powered recipes for every meal of the day!
What other variations of deviled eggs fit the plant-based lifestyle?
For example: This recipe uses hummus instead of mayonnaise, and guacamole also can be used as an alternative.Print
These deviled eggs make for a tasty snack, appetizer, or even a side dish. If you stop by Hansard Farm on Easter, there’s no doubt you’ll find them on the dining room table for lunch with friends and family.
6 hard-boiled eggs, peeled and halved
8 tablespoons hummus, plain
2 tablespoons finely diced pickles
2 teaspoons yellow mustard
Sea salt and ground black pepper
Pinch of paprika on each egg
1. Remove the egg yolks from the whites. Place the yolks in a medium mixing bowl and mash with a fork. Stir in the hummus, pickles, mustard, and a pinch of salt and pepper.
2. Place the egg white halves on a serving plate. Spoon the hummus mixture into the whites. Sprinkle with the paprika, then refrigerate, covered, until ready to serve.
Variation: Guac Deviled Eggs
Substitute guacamole for the hummus and omit the mustard and pickles.
Keywords: deviled eggs