Chef's Quick Tip: Deviled eggs

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Chef Michael from Stew Leonard's shares how to make a healthy and delicious deviled egg.

Stew Leonard's Deviled Eggs 

A new protein-packed take on a classic appetizer! Stew's cage-free eggs are from the Amish country. Yields 24 servings.

Ingredients:

• One dozen of Stew Leonard's Cage Free Eggs

• 1 container of Sabra Roasted Garlic Hummus (10 oz.)

• 1 package of Citterio Diced Pancetta Bacon (4oz.)

• Salt and Black Pepper to Taste

Method:

• Place eggs in a small sauce pan with enough water to cover. Bring it to a boil and then start a 10-minute cook time for a hard-cooked egg.

• Drain and cool eggs over cold running water for 10 more minutes. 

• Hand peel shell off eggs and cut each one in half lengthwise. Remove the leftover yolk from each half and reserve.

• Place reserved egg yolk and roasted garlic hummus in a food processor. Blend just until mixture is smooth. Season with salt and pepper. 

• Fill each egg half with just enough egg yolk and hummus mixture to insure all egg half's get filled.  

• In a dry sauté pan, render the pancetta bacon until it's well done and crispy. Drain on a paper towel to dry and cool.

• Sprinkle a bit of crispy pancetta bacon crumble on each egg.

• Serve and enjoy!

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