Friday, July 15, 2011

Angelic Deviled Eggs

6 eggs
1/4 c hummus
ground black pepper
1/2 tsp yellow mustard
2 TBSP fresh chives, scallions, or dill- finely chopped, divided

Put eggs in a saucepan (that has a lid) and cover with 2" of water. Add a drop or two of oil so that the shells peel easily. Bring to a boil uncovered, turn off heat, and let stand with cover on for 15 minutes. Drain boiling water and fill pan with ice/water to stop the cooking process. Let stand at least 15 minutes to cool.

Peel eggs, cut in half lengthwise and remove the yolks. Save 3 of the yolks for another use, or discard. Mash remaining 3 yolks with the hummus, mustard, pepper and 1 TBSP herbs. Put yolk mixture into a zippered quart freezer bag and squeeze any air out of the bag sealing tightly. Cut the one of the bottom corners off the bag, about 1/8" in. Use the bag to squeeze the yolk mixture into the egg cavities.* Sprinkle with the remaining TBSP of herbs.

*If the herbs prevent the yolk from coming out smoothly, cut the hole a little bigger at a time until it flows smoothly.

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