Deviled Egg White Bites

Ingredients

• 1/3 cup water
• 1/3 cup cider vinegar
• 1-1/2 tablespoons honey
• 1/2 teaspoon curry powder
• Pinch red pepper flakes
• 1 cup DOLE® Shredded Carrots
• 6 extra-large eggs
• 1 cup DOLE Arugula
• 1-1/2 cups prepared hummus
• 2 tablespoons chopped fresh cilantro

Directions

1. Heat to boiling water, vinegar, honey, curry powder and red pepper flakes, in sauce pan. Stir in shredded carrots remove from heat and let it come to room temperature.
2. Arrange eggs in single layer in saucepan; cover with 1-inch water. Heat water to robust simmer and cook eggs for 1 minute. Remove from heat, cover, set aside for 15 minutes. Run eggs under cold water and peel when cool enough to hold. Cut peeled eggs in half; remove yolks and discard or use for another recipe.

3. Fill egg whites' center with 3 or 4 arugula leaves. Top with heaping spoonful hummus, sprinkle with shredded carrots and cilantro. Enjoy immediately or refrigerate until ready to serve.