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