Growing up in a very traditional Cuban home meant our eating experience was very much focused on keeping our culture alive. I’d say 90% of everything I ate growing up was Cuban or some variation of Latin food. Seldom did my mom break out of her Nitza Villapol mode and explore other cuisines. At least not until we were all teenagers and our American friends started hanging out at our house more and more. As much as my mom would have loved to diversify our friends’ palates, kids like what they like, right? And so my command, she had to dive into very classic all-American foods. She did it for us. As Cuban as we were, my parents prioritized giving us a very American experience.
Food and the English language were the easiest tools to acculturate us. My brothers don’t have the same memory recalls, but I was wildly eager to be that every day American girl, speaking cool English, wearing tye dye and having the latest lunchbox. If I had food that my friends could recognize and not plantains and bocaditos, then we’d understand each other much better. It’s funny how food can create bonds.
To that end, my parents became very American through food. Our weekends were just like mainstream America: cookouts in the park, camping in upstate NY, and fireworks for the 4th of July. We celebrated American holidays just like everyone else.
Hotdogs, hamburgers, corn on the cob, potato chips, veggie platters, etc… were on our table, too.
But deviled eggs were not. I don’t recall a single time these cute little half shells filled with creamy goodness were on our list of offerings. I came to know them through friends. And I fell in love. It helped that I have an unhealthy addiction to eggs. I can eat 3 a day. Easy.
In my continuous effort to bring the world to my parents’ table, I started making deviled eggs for our summer fetes about 12 years ago, mostly a traditional version.
And now that I’m spending a crazy delicious amount of time developing recipes with Sabra Hummus, it only made sense that I’d some creamy chickpea spread to a bowl of creamy yolks. The result is a small piece of heaven, edible in one bite.
This 4th of July can be as classic or extraordinary as you want it to be. But if you go the classic route, where deviled eggs are an absolute mainstay, must-have, go the extra mile and add some kick. After playing with a few of Sabra‘s hummus flavors, I settled on two that blew my mind. The chipotle hummus gives you a red hue egg mix and a seriously robust flavor profile.
I opted for the jalapeño hummus for my eggs For this weekend. That particular hummus has real bits of jalapeños, giving it a true taste of a homemade batch. Even the color of the hummus is a bit on the green side. But I still wanted a bit of chipotle. A delicate sprinkle of chipotle chili pepper spice did the trick ; not too intrusive or overpowering, but definitely there. It may be overkill in the spicy lane, but with the right amount of sweetness, the heat index is perfectly tapered. And, since I’ve been on a pickling mission, I topped my eggs with a pinch of freshly pickled onions.
Of all the deviled eggs I’ve had and made, these are my fave. So much, I shared them on TV yesterday with my good friends at ABC Tampa. During a fun 4- minute segment on fun but healthy options for this weekend, I featured these amazingly devilish eggs and my Southwestern remixed chicken and hummus salad. Talk about unconventional 4th of July menu, but all American and most importantly, a healthy one. Because after all those burgers, chips, hot dogs, cupcakes and ice cream, your body will be begging for cleaner foods.
Simple as they are, enjoy deviled eggs for any reason this summer. From your own backyard brunch to your in-laws Sunday dinner, these bites are the perfect reason to eat leaner.
Here’s to a lovely, safe and totally festive Independence Day holiday weekend! May you celebrate in due fashion, eating to your hearts content and spreading love like you best homemade whipped buttercream icing!
Watch the 4th of July Summer Eats with Sabra Hummus cooking demo segment on ABC- Tampa here.
And, enjoy a few other options for cooking this weekend!
PICKLED ONION (for all of your salads, dogs, burgers, sandwiches, etc…)
Eat well, love unapologetically, pray with true intention, and take care of yourself.
Follow the sexy & delicious fun on
SPICY HUMMUS DEVILED EGGS
- 12 eggs
- 1- 7 0z case of Sabra Jalapeño Hummus
- 1/4 cup Dijon mustard
- 1/2 cup good quality mayo
- 1 Tbsp. agave nectar
- 1 tsp. chipotle chili pepper
- 2 cloves garlic, minced
- 1 tsp. cilantro, finely chopped
- 1/2 tsp. salt
Hard boil eggs. Remove from water and chill. Remove eggshell making sure not to puncture eggs. Cut in half, lengthwise. Scoop out cooked yolk. Set egg halves aside. You can chill in fridge while making egg mixture. In mixing bowl, mash up egg yolk using 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 larger plastic freezer bag. Chill for 30 minutes. Lay egg half on serving platter. Snip corner of plastic bag. Gently squeeze egg mixture into each egg half. Top with minced pickled onions and sprinkle with chipotle chili pepper. You can also sprinkle with freshly minted cilantro.
Serves 12 but you’ll have extra egg mixture.