These deviled eggs are the perfect little appetizer for the fam to snack on while Easter lunch is finishing up in the oven. I’m not kidding, I brought these a couple years ago to a family holiday and since then, they are demanded. Even the family members who turn the other cheek when “healthy” is involved, love them! (cough, cough, Papa John)
1⁄4 cup roasted pepper hummus (don’t use the stuff that comes in the middle, just the hummus)
1-2 tablespoons yellow mustard
1 tablespoon pickle relish, sweet (your choice) or 1 tablespoon dill (your choice)
1 teaspoon apple cider vinegar
- Hard boil eggs. Fill pot with cold water and bring to boil. Once boiling, easily drop eggs into boiling water. Boil at medium/high heat for 12-14 minutes.
- Run under cold water for about a minute. Tap the eggs to make peeling easier, and peel them while they are still warm. Cut them in half lengthwise, placing the yolk in a separate bowl.
- Place the egg yolks, hummus, mustard, pickle relish, apple cider vinegar, salt and pepper to taste in a bowl or food processor. Mix well.
- Spoon the yolk mixture into the egg-white halves neatly, filling the inside. Sprinkle the top with the paprika for color.
Just a little insider tip. The first time I ever made these, I only had the red pepper hummus so that’s what I used. My sweetie loved them. Well, the next time I made them I used the classic hummus and Jermelle wasn’t having it. He’s a big fan of the red pepper hummus! Sounds weird but it’s delicious.
I hope your Easter Weekend is filled with lots of egg hunting, chocolate bunnies and Jesus praisin’! Love you all.