We are obsessed with this take on deviled eggs. Leave it to Kristin to come up with something so healthy, yummy and brilliant! You have to try it asap and let us know what you think in the comments below…
Kristin McGee’s Angels Eggs
Yields: 4 servings
Time: 20-25 minutes
Place eggs in a single layer in pan (don’t pile them up) and cover with at least one inch of cold, salted water.
Bring the water to a boil over medium heat. As soon as it comes to a full boil, remove from heat and let stand.
Let the eggs stand in hot water for 15 to 17 minutes.
Meanwhile, make your hummus. Try this recipe!
Drain off the hot water and immediately cover with cold water and a few ice cubes to stop the cooking process.
Peel the eggs, then cut them in half. Scoop out the yolk and fill the space with hummus plus a sprinkle of parsley, paprika or chili powder.
Who doesn’t love hummus? It works as a dip or spread, heck, we even throw a dollop on our veggies and grains! The problem? All those store bought ones are full of chemicals preservatives. Did you know that making hummus at home only takes 5 minutes? Yup! Follow our basic recipe and feel free to switch up your bean from time to time. No need to stay in the garbanzo box. Branch out, friends! Try it with cannelini beans and let us know what you think in the comments below…
HCC White Bean Hummus
Total time: 10 minutes
- 1 can of white beans (cannellini or garbanzo beans)
- ½ lemon, juiced
- 2 tablespoons tahini (optional)
- 2-3 cloves garlic
- 1 teaspoon salt
- 1/3 cup water
- Olive oil (to taste or desired consistency)
Put beans, lemon juice, tahini, garlic and salt in a blender or food processor and mix well, slowly adding in the water then olive oil until creamy.