Healthy Hummus Deviled Eggs

Healthy Hummus Deviled Eggs

Healthy Hummus Deviled Eggs

6 each
Hard boiled eggs, chilled
1, 14.28 oz can
Carmelina Brands® Italian Ceci (Garbanzos)
2 tablespoons
Mayonnaise (Veganaise if desired)
1 tablespoon
Light Soy Sauce
2 1/4 teaspoons
Lemon juice
1/2 teaspoon
White wine vinegar
1/2 teaspoon
Yellow mustard
1/4 teaspoon
Dijon mustard
1 teaspoons + garnish
Chives, chopped, divided
1/4 teaspoon
Dill, chopped
Dash + garnish
Paprika, divided
To taste
Garlic salt
To taste
Ground black pepper

Slice hard boiled eggs length-wise in half. With a melon-baller or small spoon, scoop out egg yolk and save for other use. Line egg whites on tray. In a food processor, add Carmelina Brands® Italian Ceci (Garbanzos), mayonnaise, soy sauce, lemon juice,  white wine vinegar, yellow mustard, Dijon mustard, 1 teaspoon chives, dill and a dash of paprika; blend until smooth. Season hummus mixture to taste with garlic salt and black pepper. Add additional mustard as desired. Spoon hummus mixture into pastry bag and pipe filling into each egg white half. Garnish deviled eggs with a light sprinkle of paprika and finely chopped chives. Arrange deviled eggs on platter and serve. Mangia bene!

Tip: To make a disposable pastry bag, fill a sealable plastic bag halfway up with hummus mixture. Seal top of bag, removing any air. Twist top half of bag, pushing mix towards bottom. Carefully cut a small diagonal corner of the bag with a scissor; wide enough for mixture to pipe through. Carefully pipe mixture into egg white half. Discard bag after use.

*Recipe created by Laine DeLeo  on behalf of Mangia, Inc.