Originally from the home of Rick James, Erica has been in love with television since the early days of watching In Living Color. A passionate writer, standup comedian, and journalist she has finally made her way to TV One. A place that she is excited to call home. In her free time, she's also a photographer and a huge foodie, recommendations are welcome!
Source: CLEO TV / CLEO TV
Devilishly delightful deviled eggs with pickled red onions.
Ingredients
Deviled Eggs Ingredients
12 eggs
1- 7 oz container of spicy hummus
1/4 cup Dijon mustard
1/2 cup good quality mayo
1 tablespoon agave nectar
1 teaspoon chipotle chili pepper
2 cloves garlic, minced
1 teaspoon cilantro, finely chopped
1/2 teaspoon salt
Smoked paprika for dusting
Chipotle chili pepper for garnish
Pickled red onions for garnish
Instructions
Hard boil the eggs and remove from water and chill.
Remove eggshell making sure not to puncture eggs. Cut the eggs in half, lengthwise and scoop out cooked yolk.
Set egg halves aside (you can chill in the fridge while making egg mixture).
In a mixing bowl, mash up egg yolk using a fork. Add all ingredients except for chipotle chili pepper.
Stir well until all ingredients are well-blended and you have a very creamy
mixture.
Transfer to a larger plastic freezer bag and chill for 30 minutes.
Lay egg half on a serving platter. Snip the corner of the plastic bag and gently squeeze egg mixture into each egg half
