Deviled Egg Bar Food

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

DEVILED EGG BAR

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.