Deviled Eggs with Yellow Lentil Hummus

Deviled Eggs with Yellow Lentil Hummus

Ingredients

  • 1 dozen pasture-raised eggs
  • 1 10oz container Lantana® Yellow Lentil Hummus
  • 4 T avocado oil mayonnaise
  • Salt and pepper to taste
  • Smoked paprika, chopped cilantro and sunflower seeds for a garnish

Directions

  • Fill a pot with enough water to completely cover a dozen eggs.  Bring water to a boil.
  • Once boiling, use a large spoon to gently lower each egg into the water.  Start with cold eggs as this will make the finished eggs easier to peel.
  • Adjust the heat to ensure that the eggs aren’t jumping around in the pot.
  • Boil for 11 minutes.
  • After 11 minutes, use a slotted spoon to transfer eggs to an ice bath.
  • When eggs are cool enough to handle, peel them under cool, running water.
  • Cut eggs in half lengthwise.
  • Scoop the yolks into a medium sized bowl.
  • Add the hummus, mayonnaise and salt and pepper to taste.  Stir until well combined and adjust seasoning as necessary.
  • Place the yolk filling into a gallon sized Ziplock bag.  Snip a bottom corner and pipe the filling evenly into each of the egg whites.
  • Place on a serving tray, sprinkle with smoked paprika, chopped cilantro and sunflower seeds.

Makes 12 servings

The mmmmm goes on forever 
and the party never ends…

PHONE

844.907.7626

EMAIL

customerservice@lantanafoods.com

MAILING ADDRESS

P.O. Box 40639
Austin, TX 78704

HUMMUS HEADQUARTERS

907 South Congress Ave
Austin, TX 78704

The striped lid design is a registered trademark of Lantana Foods. Copyright © 2018, Lantana Foods. All rights reserved.

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The striped lid design is a registered trademark of Lantana Foods. Copyright © 2018, Lantana Foods. All rights reserved.