With Easter on the horizon, I whipped up some deviled eggs for my LEX18 Wellness Segment. While we didn’t grow up going to church, buying new spring dresses, and or dyeing eggs, our family sure knew how to put on a mean egg hunt.
My sister and I loved egg hunts so much that we’d rehide and rehunt the eggs time and again, even in the middle of the year when we’d stumble upon the grocery sacks of plastic eggs that Mom kept in the front closet.
In college, my friend Andrea’s amazing parents would come visit and put on a phenomenal Easter spread, complete with hundreds of hidden eggs, stuffed with candy, lottery tickets, and laundry quarters. When I graduated from college, my sister set up an egg/scavenger hunt that led to my graduation gift. And so, as you can see, I am a bit enamored with the egg hunt…
I didn’t even know families hid real, hard-boiled eggs until I went to my cousin’s house and saw her cracking open her pretty pastel eggs to reveal an ACTUAL EGG (imagine my horror!) and not a handful of jelly beans or M&M’s. I did, however, love the deviled eggs we would gobble up as a result of all the leftover eggs.
Not-so-Devilish Deviled Eggs
I absolutely adore deviled eggs and have noticed that they are often the first thing to disappear from an Easter buffet table! One large egg contains only 70 calories and packs a lot of protein punch; where deviled eggs go wrong is in the addition of mayonnaise, which adds 90 calories and 10 grams of fat per tablespoon!
Better than just a sprinkle of paprika...
Instead of substituting with a light mayonnaise, which still contains fat and doesn’t add any nutritional value, I’ve used hummus, which adds great flavor and creaminess for just 25 calories per tablespoon. If you’re watching your cholesterol, you can just fill the egg white shells with hummus and skip mixing in the yolks.
Hard-boiling and peeling eggs can be easy and quick when you use the proper techniques, which will save a lot of time and frustration.
- 6 large eggs
- ¼ cup prepared hummus, any variety
- Salt and pepper, to taste
- Vegetables to garnish, such as blanched asparagus tips, diced red peppers, sliced olives, carrot flowers, etc.
Place eggs in a single layer in a medium saucepot and cover with cold water. Bring to a boil. As soon as water boils, cover pot with a lid and turn off the heat. Set a timer for 12 minutes. When time is up, drain the hot water from the pot and shake the eggs in the empty pot to lightly crack the shells. Immediately cover eggs with cold water and ice and leave to cool. Once cool enough to handle, the eggs should be easy to peel.
Slice eggs in half lengthwise and remove yolks. To keep egg white shells from rolling, a small slice off the bottom will help them sit flat. Mash yolks and hummus in a small bowl until smooth or place in the bowl of a food processor and process until smooth. Add salt and pepper to taste. Pipe or spoon
