Smoky Little Devils

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
  • Pinch paprika
  • 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
  • PREP TIME 10
  • COOK TIME 20
  • Serves 24


  1. Steam potatoes for about 20 minutes over high heat.
  2. Meanwhile, prepare Green Onion Hummus by mixing all ingredients together in a small bowl.
  3. Remove potatoes from stove. Rinse with cold water until cool.
  4. Slice in half and use a melon baller to scoop out the center.
  5. Fill each hole with Green Onion Hummus.
  6. Garnish with paprika and sliced green onions.