(Not so devilish) Deviled Eggs

(Not so devilish) Deviled Eggs

 It’s that time of year again–Eastover.  When Easter and Passover overlap, and when you’re a “Cashew” like me,  it can lead to a week of interesting meals.  It started with a Seder with friends on Tuesday in which we made Matz’mores for dessert (those are matzoh s’mores in case you were wondering), and now to honor my other half, I had to try making something that’s always been at the Eastover table in my family.  Deviled Eggs.  The original version is not so good for you, but I made a healthier version that’s just as tasty.
You still start out the same way…with perfectly hard boiled eggs.

Then you peel the eggs, cut in half, and reserve half of the yolks (toss the other half…we’re making a healified version here).  Mix those yolks with some hummus, lemon juice, dijon mustard, and cayenne pepper for a kick.

(Not so devilish) Deviled Eggs different angle

Top with a sprinkle of paprika, fresh ground black pepper, and some parsley, and you have a really healthy, high protein snack or Eastover app.
Nutritional Highlights:  My nutrition teacher has told us time and time again that the whole egg is the “perfect protein”, providing ALL the amino acids we need in one little egg.  A lot of people are hesitant to eat the yolk because of the “cholesterol”, and that’s why in this recipe, and most that use eggs, I kept half of the yolk to keep the health benefits but cut back on the added fat.  Then, instead of mayo to make the filling creamy, I used hummus, which adds nice garlicy flavor without all the fat of mayo.  Basically, there’s nothing devilish about these eggs at all (except for the cayenne kick) so listen to the angel on your shoulder and make this version.

(Not so Devilish) Deviled Eggs with Hummus

Ingredients:

• 8 large eggs 
• 1/2 cup prepared hummus
• 1 tablespoon fresh lemon juice
• 2 teaspoons dijon mustard (this is optional but I think the mustard flavor is important if you want a traditional deviled egg flavor)
• Cayenne pepper, to taste
• Paprika, fresh or dried parsley, and ground black pepper for sprinkling on top

Instructions

1. Hard boil your eggs.  Cover eggs with cold water in a pot.  Cover and bring to a boil.  Once boiling, turn off heat and move pot to cool burner and let sit for 15 minutes.  After 15 minutes, transfer you eggs to an ice bath and let cool in the fridge for about an hour.  
2. Peel your eggs, cut in half, and remove the yolks.  Put half the yolk in a bowl, and discard the other half.  Mix egg yolks with hummus, lemon juice, mustard, and cayenne pepper.  Taste and season with additional lemon juice, salt, pepper, or cayenne if needed.  
3. Fill you egg whites with the mixture (I did it by filling a ziplock bag and cutting off the corner). Sprinkle top with paprika, parsley, and ground black pepper.

Variations:  If you’re really terrified of those yolks, you can simply fill egg whites with hummus for an even lower fat version.  You can also top with toasted sesame seeds for a little twist and crunch.  Enjoy!!