After reading one of the many things you’re doing wrong lists out there, I had to try peeling boiled eggs the right way. I started with Martha Stewart’s instructions on how to make perfect hard-boiled eggs. And then finished by placing the boiled eggs in a large bowl filled with ice water and one teaspoon of baking soda.
Let me just tell ya, this was the least stressful egg peeling that’s ever gone on in my kitchen. From this point forward, I’m a baking soda believer.
And then I went on to experiment with the ever so classic deviled egg. Truth be told, I had some 365 light mayo in my fridge that tasted like poison and I needed an alternative. Hummus seemed like the logical route. This recipe needs some tweaking, but I’ll give you the ingredients and measurement starting points to get going.
Hummus Deviled Eggs
By January 17, 2014Published:
- Yield: 12
After reading one of the many things you're doing wrong lists out there, I had to try peeling boiled eggs the right way. I …
- 6 eggs boiled
- 1 teaspoon baking soda
- 2 to 3 teaspoons white vinegar
- 3 to 4 tablespoons hummus (Sabra or Grandma's)
- salt to taste
- cayenne pepper for garnish
- Place boiled eggs in a large bowl filled with ice water and baking soda for 10 minutes.
- Peel eggs and cut in half.
- Remove yolks and place in a small bowl.
- Smash egg yolks with a fork until crumbly.
- Add hummus, 1 tablespoon at a time, until desired flavor is reached.
- Add white vinegar, 1 teaspoon at a time, until desired texture and flavor are reached.
- Add salt to taste.
- Fill each egg white half with a small scoop of the yolk mixture.
- Sprinkle with cayenne pepper and serve.
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