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  • The Healthy Apple

    Dairy-Free Cream Cheese Deviled Eggs #glutenfree

  • Jenn Sutherland

    Hummus deviled eggs #glutenfree #dairyfree

  • Krystal Anson

    I love serving deviled eggs when I have company over. Saturday-night cocktail parties and Valentine's girls' night isn't quite the same without them. Most people serve this appetizer in the warmer months, but I added cream cheese with garlic and chives along with hummus for a sexier spin and a grown-up version of Mom's deviled eggs from the '80s. Dairy-Free Cream-Cheese Deviled Eggs Serves 2 Ingredients 4 large eggs 1/4 cup GO Veggie! Dairy-Free Garlic & Chive Cream Cheese 2 tbsp. Sabra roasted red pepper hummus 1/4 tsp. paprika 1/4 tsp. chili powder 1/4 tsp. sea salt 1/4 tsp. pepper Directions 1. Place eggs in a large saucepan and cover with water so it's 2 inches above eggs. Cover and bring to a boil, then reduce heat to low and cook for another 15 minutes. Rinse under cold water until eggs are no longer warm. 2. Crack egg shells and peel; discard shells and slice eggs in half lengthwise, removing yolks and placing them into a large mixing bowl. Place white portion of eggs onto a large plate. Add remaining ingredients to yolks; mash using a spoon to combine. 3. Transfer yolk mixture into cavities of each egg white. Chill

Tags:
Dairy Fre Devil, Eggs White, Valentine'S Girls, Cream Cheese, Eggs Glutenfree, Hummus Devil Eggs, Eggs Cups, Deviled Eggs, Gluten Free Recipes

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ngredients 1/2 lb. gluten-free penne pasta 1 large zucchini, thinly sliced crosswise 6 button mushrooms, thinly sliced 1 (10oz.) package frozen corn kernels, thawed and drained 4 cups fresh spinach 1 tsp. grated lemon zest 2 Tbsp. lemon juice 2 Tbsp. extra-virgin olive oil 2 chives, finely chopped ¼ tsp. crushed red pepper ½ tsp. sea salt ¼ tsp. freshly ground black pepper