Carefully place the eggs in a sauce pan and fill the pan with enough water to cover the eggs by 1-inch.

Bring the water to a boil over a medium-high heat. Once it is boiling, turn of the heat and remove the eggs from the stove. Cover them and let them sit for about 20 minutes.

To stop the eggs from over cooking and turning the yolk gray, empty the hot water and replace it with cold water.

Add the 1/8 cup of sesame seeds to a small frying pan over a medium-high heat, toasting them til they are just brown. Transfer the seeds to the mortar and using the pestle, grind them to a paste.

Add the 3 cloves of garlic to the food processor and mince them. Add in the cup of chickpeas, the sesame paste, 1 tablespoon of fresh lemon juice, 1/2 teaspoon of salt, 1/8 teaspoon of paprika and puree it. Add half of the olive oil and puree it more. If the hummus is not yet smooth, add the remaining oil and puree again. The most difficult part of this recipe is not eating all the tasty hummus.

The eggs should now be cool to the touch, crack each egg on each end by firmly tapping it on a hard surface. Placing the side of the egg on the counter, roll it with the palm of your hand while slightly applying pressure. The shell should crackle all over but be careful to not squish the egg. Place the egg in a bowl of warm water and the shell should slide right off.

Half the eggs, placing the cooked yolks into a mixing bowl. Add the 1/4 cup of mayo, 1 teaspoon of fresh lemon juice (1/3 tablespoon = 1 teaspoon), 1/2 teaspoon apple cider vinegar and the 1/4 teaspoon of salt, mixing it well.

Fill the egg whites with half of the hummus and half of the deviled egg mixture. Chill them in the fridge about 30 minutes before serving, garnishing them with some more paprika when you do. Enjoy!