Plant-based nurse extraordinaire Jane Esselstyn and her mom Ann Esselstyn bring us their beloved recipe for Smoky Little Devils, a wholesome take on deviled eggs that is egg-free and uses nutritious red potatoes, green onions, and oil-free hummus. This crowd-pleasing appetizer is sure to impress your guests with both presentation and flavor!
Smoky Little Devils
1 1/3 cup Green Onion Hummus
12 red potatoes, walnut-size
1 green onion, finely sliced
Green Onion Hummus
1 cup oil-free hummus
1 cup green onions, chopped
1 1/2 tablespoon lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon turmeric
Zest of 1 lemon
Steam potatoes for about 20 minutes over high heat.
Meanwhile, prepare Green Onion Hummus by mixing all ingredients together in a small bowl.
Remove potatoes from stove. Rinse with cold water until cool.
Slice in half and use a melon baller to scoop out the center.
Fill each hole with Green Onion Hummus.
Garnish with paprika and sliced green onions.
Authors Ann Crile Esselstyn and Jane Esselstyn
Ann Crile Esselstyn and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes for both their family and Dr. Esselstyn’s many grateful patients. Ann and Jane introduce readers to the wonders of kale, and other hearty and delicious greens, sweet potatoes, artichokes, beets, parsnips, broccoli, cucumbers, asparagus, cannellini beans, lentils and so much more.The Prevent and Reverse Heart Disease Cookbookempowers readers to make their hearts healthier, one delectable meal at a time.