Ingredients

The following ingredients have 4 Servings
  • 6 extra large eggs
  • 1/3 cup roasted red pepper hummus
  • 1/4 teaspoon paprika plus extra for dusting on top
  • 1 teaspoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • Chives for garnish

Instruction

  • Place the eggs in a large pot and fill with enough water to cover them. Heat over high heat. Once the water comes to a boil, cover the pot and remove it from the heat. Let stand for 12 minutes.
  • Remove the eggs from the pot and tap them gently on the countertop to crack them in a few places. Put them in a bowl of cold ice water for a few minutes. Then drain them and peel them.
  • Cut the eggs in half lengthwise and carefully pop the egg yolks out. Place the egg yolks in a bowl and mash them with a fork. Add the hummus and a tablespoon or two of water and continue to mash the mixture until smooth. Stir in the paprika, lemon juice, salt and pepper.
  • Place the egg whites on a platter, cut-side up and spoon the filling into them. Alternatively, you can pipe them in using a plastic bag or piping bag. If using a plastic bag, fill the bag with the egg yolk mixture and squeeze all of the filling into one corner. Cut the corner of the bag off with a pair of scissors and pipe the filling into the egg whites.
  • Using a toothpick, draw some lines on the filling to give them a pumpkin appearance. Stick a small piece of chive into the filling at the top to create a stem. Sprinkle extra paprika on top of the eggs. Serve.