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White Deviled Bites

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Total Time (minutes)
30
Difficulty
1
Servings
12
Ingredients
10
Total Prep Time: 30 minutes
Calories Per Serving: 70
Nutrients

Nutrition Facts

Serving Size 74g

Amount per serving
Calories 70 Calories from fat: 25
% Daily Value*
Fat 3 g 5 %
Saturated 0 g 0 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 150 mg 6 %
Potassium 140 mg 4 %
Carbohydrate 8 g 3 %
Fiber 2 g 8 %
Sugars 3 g
Protein 4 g
Vitamin A 30 %
Vitamin C 2 %
Calcium 2 %
Iron 4 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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 DOLEĀ® 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.

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White Deviled Bites Prep Time:30 minutes Cook time:30 minutes Serves: 12
Nutrition facts: 70 Calories, 3 grams fat
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 DOLEĀ® Shredded Carrots, 6 extra-large eggs, 1 cup DOLE Arugula, 1-1/2 cups prepared hummus, 2 tablespoons chopped fresh cilantro, Directions: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.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.

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.