Deviled Egg Bar Recipes

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DEVILED EGG BAR



Deviled Egg Bar image

Provided by Mary Giuliani

Categories     appetizer

Time 20m

Yield 24 deviled eggs

Number Of Ingredients 15

2 cups Homemade Hummus (recipe follows) or store-bought hummus
Cayenne pepper
Mustard powder
Wasabi powder
Thinly sliced pancetta, cooked until crispy
Chopped tarragon leaves
Snipped chives
Sea salt
Freshly ground black pepper
One 15.5-ounce can chickpeas, rinsed and drained
1 lemon, juiced
1/2 cup tahini
2 cloves garlic
5 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Slice the eggs in half lengthwise.
  • Remove the yolks to a medium bowl. Mash with a fork then add the hummus and stir until smooth. Alternatively, mash the yolks in a stand mixer fitted with the paddle attachment. Add the hummus and mix until smooth. Transfer the filling to a pastry bag with your desired tip (or a large resealable bag with one corner snipped).
  • Pipe the filling into the egg whites and transfer to a platter. Refrigerate for up to 2 hours.
  • For the deviled egg bar: Serve the deviled eggs with as many of the suggested toppings as desired in individual bowls, letting guests customize their own deviled eggs.
  • Combine the chickpeas, lemon juice, tahini and garlic in a food processor. Process until smooth. With the machine running, slowly stream in the olive oil and continue to process until smooth. Season with salt and pepper.

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