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traditional

Classic Deviled Eggs

Yeah, I know. Easter’s over. So why am I still blogging about deviled eggs? Well, we all have to do something with that leftover carton of hard-boiled eggs we helped the little ones in our life color. Turning them into deviled eggs will guarantee they won’t go to waste. Who’s going to pass up a rich, creamy deviled egg? Even if deviled eggs were on this past weekend’s Easter menu, with a quality recipe, you bet people will be reaching for more than one half. More than two won’t really fit with the whole weight loss/health watch plan, but no worries. I’m sure your friends would be happy to drop one or two off in their mouths.

Besides, who says deviled eggs have to be reserved solely for the holidays. (If you’re not an Easter celebrator, then heck, they definitely shouldn’t be saved just this time of year.) ¬†They’re an easy-to-make treat, and for my non-vegan fellows out there, they make a not too shabby protein snack, as long as you can limit yourself to just one or two bites.

I’ve posted this recipe before…Last Easter…and sadly, it’s probably been since that day that I’ve eaten them. But after enjoying them this year, even after tasting them on Easter might I add, I think I’m going to have to change my ways. It’s a standard recipe that my grandma and mom have tweaked to the point that I seldom can say I really love anyone else’s deviled eggs. That’s how family recipes work, right? Feel free to adapt ours as your own, or let me in on any of your family’s deviled egg secrets.

Click here for recipe…

Classic Hummus

Smoked paprika adds the perfect vibrant red, finishing touch!

I ate a lot of hummus growing up. PB&J may have been my grade school staple, but hummus was definitely my high school jam. I’d eat a hummus sandwich for lunch nearly everyday, seemingly never growing tired of the creamy spread slathered between wheat. At the beginning of each week, I’d break out the food processor and whip up a huge batch, of course snacking on tons of carrots and hummus along the way.

I continue to love hummus, although up until just recently, it had been awhile since I had made it myself. I’ve been guilty of buying tubs of my favorite Sabra at the grocery store for exorbitant prices. But, after gratefully opening up a spankin’ new food processor for Christmas, I knew it was time to start making hummus again myself. So this past week, that is what I happily did.

I like to make my hummus a little more on the stiff side because I most often use it for filling sandwiches. But if you’re looking for a creamier-styled dip, simply add an extra tablespoon or two of tahini and a little more chick pea water.

Classic Hummus

-1 large clove garlic, or 2 small ones
-3 1/2 Tbsp. lemon juice
-1-14.5 oz. can chick peas, drained and rinsed, reserving liquid
-1/4 cup sesame tahini
-1/2 tsp. cumin
-1/4 tsp. paprika
-1/4 tsp. salt
-1/4 cup parsley

Chop garlic in food processor. Add chick peas, tahini, lemon juice, and spices. Process until smooth. Add parsley and pulse until combined. Serve with mixed crudites, pita, crackers, and/or bread, and top with a sprinkle of paprika and minced parsley, if desired.