No Yolk Hummus Filled Deviled Eggs Recipes

Steps:

• Place the eggs in a pan of cold water and bring to a boil. Once they boil, remove from the heat, cover and let stand for 10 minutes. Drain, cool and peel.
• Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain.
• Cut the eggs in half lengthwise, and remove the yolks; reserve for other uses or discard. Place the potatoes in a medium bowl. Mash with a whisk until smooth, then mix in the relish, sugar, mayonnaise and mustard. Spoon into the egg whites, and dust with paprika. Refrigerate or serve.

Steps:

• Slice eggs in half lengthwise; remove yolks and refrigerate for another use. Set whites aside. , In a small bowl, combine mashed potatoes, mayonnaise, mustard and food coloring if desired; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Steps:

• Remove eggs yolks from hard boiled eggs. (save them for a treat for your dog!).
• With a pastry bag (or freezer bag with corner cut off), pipe hummus into egg half hollows.
• Top with desired garnishes. Parsley goes well with almost any variaty of hummus, slivered almonds or paprika are nice on traditional flavoured hummus, and red pepper flakes pair well with roasted pepper hummus. Experiment to find your perfect combination! :).

Steps:

• Place the eggs in a medium saucepan and cover with water by 1 inch. Bring to a full rolling boil over high heat. Then turn the heat down slightly and cook the eggs at a rapid simmer for 5 minutes. Remove the pan from the heat and allow the eggs to sit in the hot water for 8 minutes. Drain the eggs and cover them with ice water. When the eggs have cooled, peel them and cut them in half; discard the yolks.
• To make the filling, prick the skin of the sweet potato with a fork. Microwave it on high until it is tender, about 6 minutes, turning it once during cooking if you don't have a turntable. When the potato has cooled slightly, cut it in half and scoop the flesh into a medium bowl. Mash the sweet potato with a fork or potato masher until it is smooth. When the sweet potato has cooled completely, stir in the shallot, cornichons, mustard, 1 teaspoon smoked paprika, and Tabasco sauce. Season with salt and pepper to taste.
• Spoon the sweet potato mixture into a pastry bag. (If you don't have a pastry bag, you can use a resealable plastic bag with one corner snipped off.) Pipe a mound of filling into each egg half. Place the eggs in the refrigerator, covering them very loosely with plastic wrap, and chill until cold.
• Right before serving, sprinkle the egg halves with the smoked paprika and the parsley.
• Fat: 18.6g (before), 0g (after)
• Calories: 231 (before), 65 (after)
• Protein: 4g
• Carbohydrates: 11g
• Cholesterol: 0mg
• Fiber: 1g
• Sodium: 333mg