In theory, hosting a dinner party with all of your closest friends sounds like the perfect summer activity. In practice? [Cue movie montage of a Renee Zellweger-esque actress covered in sweat, tears, and turmeric powder, frantically trying to whip up a main course that will delight both her Paleo boyfriend and vegan BFF.] It can be a total hassle.
Enter: the potluck. All you have to do is a 15-minute Marie Kondo of your space, casually cook just one assigned dish, and leave the rest to your guests. (Oh, and come up with an amazing playlist—but you’ve already got one of those ready to go.)
“I find such beauty in community, and believe it’s one of life’s most precious gifts,” says Taryn Toomey of potluck dinners. What the New Yorker particularly loves about these communal parties is that once the table is set, you’re able to enjoy the night stress-free (and, as the high-vibe creator of ultra-cathartic workout The Class, she definitely knows how to relax).
“I feel extremely fortunate to have amazing women in my life, and it brings me such joy to gather them all together to eat, drink, and fill up with the deep belly laughs that make your cheeks hurt the next day,” Toomey says.
Her go-to potluck dish? Healthy deviled eggs. “Instead of the traditional [version], I replace the usual yolk filling with homemade hummus,” Toomey says. (Brilliant, right?) And don’t think her night lacks a little tasty bev—she’s keeps the mezcal-and-kombucha cocktails flowing.
Ready to start the party? Here’s how to make Toomey’s healthy and delicious deviled eggs yourself.
Taryn Toomey’s Healthy Hummus Deviled Eggs
1 dozen eggs
1/4 cup fresh lemon juice
1/4 cup well-stirred tahini
1 can of chickpeas (15 oz.)
1 small garlic clove, minced
1/2 tsp ground cumin
Salt to taste
2-3 Tbsp of water, for thickness
Chives, chopped for garnish
Pepper flakes, for garnish
1. In a large pot, hard boil your eggs. Once cooked, set in fridge and allow to cool.
2. In a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl, then process for 30 seconds more.
3. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process another 30 seconds, or until well blended.
4. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and smooth, 1 to 2 minutes. If the mixture feels too thick, slowly add the water until it reaches desired consistency.
5. Once the eggs are cool, peel off shell, slice in half (vertically), and remove the yolk from the egg. Arrange the egg whites, face up, on a platter, and scoop about a tablespoon of hummus into the hole of the egg. Once all eggs are filled, top with chopped chives and pepper flakes.
Ready to have your best summer ever? Check out our complete Healthy Summer Hot List, featuring even more fun tips (from the coolest influencers in the wellness world) for getting the most out of the season.