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Stuffed eggs? Some call them “deviled eggs” or angel eggs”, we just call them “stuffed eggs” and we love them around here. They are simply hard-cooked eggs with the yolk removed and a filling added.
Stuffed eggs are easy to make, and inexpensive protein source, a favorite at picnics, barbecues, buffets, covered dish suppers… and the fillings are endless! Use pastured eggs for the best in taste and nutrition.
Giving in to my desire for a hummus filling, and interest in adding in organic raw greens, I came up with this simple, but deceptively complex and delicious filling for the stuffed eggs we took to covered dish supper Friday night. If you like hummus and hard-cooked eggs, you will love this recipe, which is dairy-free and grain-free as well as very tasty.
Hummus and Spinach Stuffed Eggs
Makes 12 whole eggs (24 filled halves)
Hummus and Spinach Stuffed Eggs
12 free-range large eggs – hard-cooked, cooled and shelled, cut in half longways and the yolks removed
12 yolks from the hard-cooked eggs
2 cans (or equal amount homemade) cooked organic garbanzo beans, drained
1 teaspoon real salt
1 teaspoon minced garlic
4 cups fresh, organic baby spinach leaves
1 cup organic tahini
1/4- cup extra virgin olive oil
1/4 cup fresh lemon juice, or organic, raw apple cider vinegar
12-14 baby spinach leaves for plate garnish
Place all the ingredients (except garnish) in a food processor. Process until smooth. You may need to add more oil or tahini if the mixture is too stiff. Taste and adjust seasonings.
When the filling is smooth, spoon filling into hard-cooked egg white shells making heaping mounds. Garnish with baby spinach leaves.
Sprinkle with paprika before serving.
About Vickilynn Parnes
