Start by placing the eggs in a pot and covering them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pot, remove it from the heat, and let it sit for 12-14 minutes.
After the eggs are cooked, transfer them to an ice bath to cool for about 5-10 minutes. This makes peeling easier. Once cooled, carefully peel the eggs and slice them in half lengthwise.
In a mixing bowl, remove the yolks from the egg whites and place them in the bowl. Add the hummus, mustard, horseradish, lemon juice, turmeric, smoked paprika, garlic powder, salt, and black pepper.
Using a fork or potato masher, mash the egg yolks and combine with the other ingredients until smooth and creamy.
Spoon or pipe the filling back into the egg whites. For a decorative touch, use a piping bag with a star tip!
Sprinkle the filled eggs with chopped chives and an extra dash of smoked paprika if desired. Arrange on a serving platter and enjoy your Mayo-Free Deviled Eggs!
