Deviled Eggs with Yellow Lentil Hummus

Makes 12 servings

Product used in this recipe


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


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.

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