Easy Mediterranean Deviled Egg

This incredibly easy Mediterranean Deviled Egg recipe features creamy roasted red pepper hummus, and just the right flavor-elevating combination of pepper strips, basil, green onions and paprika.

Fast enough to serve at last-minute picnics and tailgates, yet stunning enough to headline a black-tie event. They’re protein-packed and delicious … and they can even be made ahead! ~

- eggs - water - hummus - black pepper - salt - paprika -basil

Slice each egg in half vertically. Remove the yolks and place about 8 of them in a separate bowl.

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Stir water into yolks to form a relatively smooth paste. Add hummus, black pepper, and salt to yolk mixture and stir until smooth and thoroughly combined.

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Divide the hummus mixture evenly among all of the egg white halves, filling each half with approximately 1 generous tablespoon of filling.

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Garnish the deviled eggs with roasted red pepper strips, green onions, basil, and paprika.

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Serve immediately or cover and refrigerate for up to 1-2 days prior to serving.

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This deviled egg recipe can be made ahead and stored in the refrigerator for a day or two prior to serving.

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Swipe up for full recipe!

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