Hummus Deviled Eggs

Ingredients

• 6 eggs
• 1/3 cup Tribe All Natural Horseradish hummus or Tribe Original Flavor
• 2 tablespoons olive oil
• 1/4 teaspoon freshly ground black pepper, plus more for garnish
• 1/4 teaspoon salt

Directions

• 1. Put eggs in a medium pot and cover with cold water. Bring to a boil over high heat. Cover, remove pot from heat, and let sit 14 minutes. Fill a large bowl with ice water. With a slotted spoon, transfer eggs to ice water bath (reserve hot water in pot).

• 2. Cool eggs at least 10 minutes, then use a slotted spoon to transfer eggs back to hot water (to loosen shells) for 10 to 20 seconds. Pat dry and peel.

• 3. Cut eggs in half lengthwise. Scoop out egg yolks and put them in a medium bowl. Add hummus, olive oil, pepper, salt, and horseradish. Mash mixture together with a fork. Spoon filling into egg white halves, dividing evenly. Sprinkle with black pepper.