Written by Barbara J. Mathison
Red Deviled “Eggs”
I’ve served these at my Demo & Dinner with Barbara & Duane, and everyone loves them. They are fun to make, easy, nutritious, and delicious. Potatoes are a great concentrated source of energy, low in fat, and contain vitamin C, iron, copper, zinc, potassium, and fiber! The beans in the hummus are a rich source of protein and fiber, and also contain molybdenum, manganese, folate, copper, phosphorus, iron, and zinc. I could eat these as my main meal with a side salad!
Ingredients
6 small red potatoes, scrubbed and cut into small chunks
1/4 cup hummus (plain)
1 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp onion powder
Pinch black salt powder
Hot sauce (optional)
Paprika or smoked paprika (garnish)
Directions
1. Boil or steam potatoes until fork-tender, then let cool completely.
2. Meanwhile, mix hummus, Dijon, garlic powder, and onion powder together, plus a pinch of black salt, stirring to combine. Add hot sauce here if you prefer a spicy deviled egg. Smoked paprika is my favorite.
3. Taste, adding more Dijon or black salt if preferred, then set aside.
4. 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”). Set the “yolk/balls” aside to add to the plate (optional).
5. Spoon hummus mixture into the hole and garnish with paprika or smoked paprika for more flavor.
Hummus
1 15 oz can garbanzo beans, rinsed and drained or 1 3/4 cups pre-cooked
2 Tbls tahini
1/4 cup lemon juice
3 green onions, chopped; include lots of green
1 Tbls chopped garlic
1 tsp ground cumin
1/2 tsp black pepper
1/2 cup roasted red peppers (optional)
Put beans, tahini, lemon juice, green onions, garlic, cumin, black pepper, and roasted peppers, if using, in food processor and process until smooth. Add a little water or vegetable broth for a smoother consistency.
Tips
Black salt is also called kala namak. Not to be confused with Hawaiian black lava salt.
Black salt powder is amazing. It can be purchased online or at an Indian market in Las Vegas. It really makes all “egg” dishes pop with that eggy flavor and smell. Put some in a salt shaker so it can be sprinkled on just before eating, to taste.
My mother was the queen of deviled eggs, and occasionally she added some finely chopped sweet pickles to her recipe. Also, thin-cutting a roasted red pepper (organic, in water) makes a great flavor addition on top as garnish; also, some chopped cilantro or finely chopped parsley.
Source: ”Happy Herbivore Light & Lean” by Lindsay S. Nixon.
