Deviled Eggs Two Ways

Deviled Eggs Two Ways

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Yesterday was National Deviled Egg Day, so I took a different twist on the traditional deviled egg and have two awesome recipes for you to try! These are a great appetizer to bring to a party, and offer something unique and different.

Yields 18 servings (1 whole egg is one serving)

  • 18 cage-free organic eggs, hard-boiled

Guacamole

  • 1 large, ripe avocado
  • 1 small roma tomato, diced
  • 1 tsp. garlic powder
  • ½ lime, juiced
  • ¼ tsp. Himalayan sea salt

Mash avocado with a fork and then stir in lime juice, garlic powder, and sea salt. Stir in diced tomatoes last and refrigerate for at least 30 minutes before serving.

Red Pepper Hummus

  • 15 oz. can chickpeas or garbanzo beans, drained and rinsed
  • ½ red bell pepper, chopped
  • 1 ½ tbsp. tahini
  • ½ tbsp. olive oil
  • 1 ½ tbsp. lemon juice, fresh squeezed
  • ¼ tsp. ground cumin
  • ¼ tsp. Himalayan sea salt
  • ¼ tsp. garlic powder

Add all ingredients to a food processor and blend on medium speed until red pepper is evenly distributed. Transfer to a glass storage container and refrigerate for 2 hours.

Peel hard-boiled eggs, cut in half and remove the yolks. Fill half of the eggs with 1 tbsp. of guacamole and the other half with 1 tbsp. of hummus. Serve immediately or refrigerate and serve within 4 days.