If deviled eggs are a must at your summertime picnics, try swapping mayo for hummus to get an extra dose of protein, fiber, and antioxidants. A touch of horseradish gives these deviled eggs an added kick!
Prep time: 10 minutes
Cook time: 10 minutes
1/3 cup Tribe All Natural Horseradish hummus or Tribe Original Flavor
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper, plus more for garnish
1/4 teaspoon salt
horseradish to taste (optional)
Hard-boil the eggs. Once complete, fill a large bowl with ice water and transfer the eggs to ice water bath (reserve hot water in the pot). Cool eggs at least 10 minutes and then use a slotted spoon to transfer eggs back into the hot water (to loosen shells) for 10 to 20 seconds. Pat dry and peel.
Cut eggs in half lengthwise and scoop out the yolks into a medium bowl. Add hummus, olive oil, pepper, salt, and horseradish. Mash together with a fork, and spoon filling into egg white halves, dividing evenly. Sprinkle with black pepper.
Nutrition score per serving (1 egg):
Recipe courtesy of Tribe Hummus.