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Ann Esselstyn taught me how to make these eggs. Her recipe was simple: hummus, Dijon mustard, green onions, and paprika. I added a little black salt to give the deviled eggs a little more eggy flavor and added some additional seasonings my mother used to use in her deviled eggs recipe as well. I swear, I could eat two dozen of these eggs all by myself!
Per egg: 69 calories, 0.6g fat, 14.4g carbohydrates, 18g fiber, 0.9g sugars, 2.1g protein
Prep time: | | Total: | 12 servings
A healthy, fat-free, plant-based (vegan!) version of deviled eggs inspired by Ann Esselstyn!
1 tsp Dijon mustard
a dash of hot sauce (optional)
a dash of paprika
6 small red potato
¼ cup hummus
¼ tsp garlic powder
¼ tsp onion powder
a dash of black salt
Boil potatoes until fork-tender, then let cool completely. Meanwhile, mix hummus, mustard, garlic and onion together, plus a pinch of black salt, stirring to combine. (Add hot sauce here if you prefer a spicy deviled egg). Taste, adding more Dijon or black salt to taste, then set aside. Once potatoes cool, slice in half long-ways and use a little spoon or melon baller to scoop out a small circle of the potato flesh (this is your “egg”). Spoon hummus mixture into the hole and garnish with paprika or smoked paprika.