Mayo-Free Deviled Eggs

They say necessity is the mother of all invention.  That, and realizing what’s actually in a dish.  Well, maybe they don’t say that, but learning that mayonnaise and mustard go into traditional deviled eggs inspired me to write my own recipe.  It all began when I had some extra time before grilling with friends and decided I wanted to whip up another dish.  After realizing the few items I had in my fridge included eggs, I went to the great storehouse of Food Network’s website for a deviled eggs recipe.

I’m almost embarrassed to admit I pretty much had no clue what’s in deviled eggs.  I was pretty shocked to learn that mayo and mustard are a large part of the recipe, especially since I usually like deviled eggs but will never put mayo or mustard on a sandwich.  This would not have been an earth-shattering problem, though, except for the fact that I didn’t have either in the fridge.

I started looking through the fridge to see what could make up for the lack of the recipe ingredients.  Luckily, sitting on the shelf was the perfect item–hummus!  I went to work boiling, peeling, and slicing the eggs.  Adding the hummus, I realized I was going to need a little more to get the flavor and texture where I wanted them to be.  A couple pantry staples–olive oil and onion powder–rounded out the recipe perfectly.

Mayo-Free Deviled Eggs (my first original recipe!)

12 eggs
1/2 cup basil-pesto flavored hummus (if not available, you can use other flavors)
1 scant teaspoon onion powder
1 and 1/2 teaspoons olive oil

Arrange eggs in a single layer in a large saucepan and cover with water so there’s an inch and a half of water above the eggs.  Heat on high until water begins to boil, then cover and reduce the heat to low.  Cook for one minute.  Remove the pan from heat and keep it covered for 14 minutes to finish cooking.  Remove the eggs using a slotted spoon and rinse under cold water for 1 minute.

Crack the shells and peel the eggs under cool running water.  Slice the eggs in half lengthwise.  Remove the yolks, placing all but two in a bowl, and set aside whites on a serving platter (discard the other two or save for another use).  Using a fork, break apart the yolks.  Mix in the hummus and then the onion powder.  Add the olive oil (if the mixture looks too dry, add more oil, 1/2 teaspoon at a time).  Spoon or pipe the mixture into the egg whites.

xx Allison


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