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