DEVILED EGGS WITH HUMMUS
The Beet Pickled Deviled Eggs pictured are made with our spicy Sriracha Hummus, but any flavor of Lilly’s Hummus will do. I personally think the Roasted Jalapeño Hummus would be excellent.
On the stove top cook raw, sliced red beets in plain water and simmer for an hour. The water will become a very deep red, set it aside and cool. Gather together as many peeled, cold, hard boiled eggs as you will want to use, and serve. Remember, one egg is halved, and yields two servings.
Add equal parts white vinegar to the cooled beet-water, blend with a spoon, then add your whole peeled, hardboiled eggs to this liquid. Put the bowl or jar of liquid with eggs into the refrigerator, and store for an hour. The egg whites will just be pink on the outer layer. Soak the eggs longer, for a deeper pink color throughout the egg’s white. Remove eggs them from the beet liquid, and pat dry with a towel.
Carefully cut the eggs in half, and gently scoop out the cooked yolks into a bowl, being careful not to damage the whites. With a fork, mash the yolks with an equal quantity of Lilly’s Hummus (spicy flavors like our Sriracha, and Roasted Jalapeno Hummus are good, but all flavors will work wonderfully!) Blend until smooth, season with salt and pepper to taste. Fill the hollowed out egg white halves either with a small spoon, or for a fancier look – place the mixture into a cake-icing bag and pipe the yolk mixture into the egg cavities! Either way, you can’t go wrong, and you and your guests will love them!