I took a different twist on the traditional deviled egg and have two awesome recipes for you to try! These are a great appetizer to bring to a party, and offer something unique and different.

Yields 18 servings (1 whole egg is one serving)

• 18 free-range organic eggs, hard-boiled

Guacamole

• 1 large, ripe avocado
• 1 small roma tomato, diced
• 1 tsp. garlic powder
• ½ lime, juiced
• ¼ tsp. Himalayan sea salt

Mash avocado with a fork and then stir in lime juice, garlic powder, and sea salt. Stir in diced tomatoes last and refrigerate for at least 30 minutes before serving.

Red Pepper Hummus

• 15 oz. can chickpeas or garbanzo beans, drained and rinsed
• ½ organic red bell pepper, chopped
• 1 ½ tbsp. tahini
• ½ tbsp. olive oil
• 1 ½ tbsp. lemon juice, fresh squeezed
• ¼ tsp. ground cumin
• ¼ tsp. Himalayan sea salt
• ¼ tsp. garlic powder

Add all ingredients to a food processor and blend on medium speed until red pepper is evenly distributed. Transfer to a glass storage container and refrigerate for 2 hours.

Peel hard-boiled eggs, cut in half and remove the yolks. Fill half of the eggs with 1 tbsp. of guacamole and the other half with 1 tbsp. of hummus. Serve immediately or refrigerate and serve within 4 days.