Use one of our methods for perfect hard boiled eggs every time — our favorite being steaming!
Once the eggs have been boiled, cooled, and peeled under cool running water, pat dry and halve with a sharp knife.
One at a time, tip the eggs over (cut-side down) and transfer the yolks into a small mixing bowl (use a spoon to gently scrape out any remaining yolk if needed).
To the yolks, add hummus, mustard, apple cider vinegar, oil, honey, turmeric, cayenne, smoked paprika, and salt. Mash to combine.
Add water a little at a time until a smooth paste is formed. Then taste and adjust flavor as needed, adding more salt to taste, vinegar for acidity, honey for sweetness, cayenne for heat, paprika for smokiness, or hummus for fluffy texure / garlic flavor.
Transfer filling to a small piping bag or plastic bag with the corner clipped to pipe the yolk filling into the cooked egg whites (or simply use a spoon to fill the eggs).
Garnish with paprika and fresh dill or chives (optional). Enjoy immediately or cover and store in the refrigerator up to 2-3 days (not freezer friendly).
*Nutrition information is a rough estimate calculated without optional garnishes.