~ These Hummus Deviled Eggs combine two all-time favorite appetizers – homestyle deviled eggs and creamy, nutritious hummus – into one amazing little bite! Creamy, tangy and so totally irresistible! They’re the perfect comfort-food appetizer for any picnic or potluck, but are just as terrific as an upscale, passed hors d’oeuvre. Easy to make, and so addictive! ~
This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •
I eat a lot of hummus. If you hang out around THK much, you definitely know that by now!
I gleefully eat it, served all different ways, at all sorts of restaurants. I eat it straight out of the food processor when I make my own homemade hummus recipes. And I unabashedly admit to scooping it right out of the store-bought container, curled up next to my Romeo, noshing while we chill in front of late-night TV.
So I was a little surprised when I found an entirely new twist on hummus, served up as a dipper on the hummus appetizer plate I ordered at some local restaurant: hard-boiled eggs. Sure, there were carrot sticks and celery and pita wedges – all the usual suspects. And then … ummmmmm … hard-cooked eggs. Eggs?
Was this just a last-minute punt by an overworked restaurant chef who needed to use up some extra eggs that were laying about?
I was skeptical.
And then … I dipped. And I was in love.
The hard-boiled eggs were, hands-down, an even better partner for the hummus than all those other, more typical dippers. Delicious epiphany!
This Hummus Deviled Egg recipe turns that little moment of foodie epiphany into a scrumptious, portable, perfectly bite-sized appetizer.
It’s easy. And it’s awesome.
Oh, and it’s healthy, too! Jammed with keep-you-full protein and fiber.
No question, deviled eggs are a party standby. Just as welcome at casual summer picnics and potlucks as they are at swanky receptions and New Year’s Eve blowouts. They easily go from humble comfort food to high-end passed hors d’oeuvres. And no matter where they go, people love them!
And as much as people love regular-old deviled eggs, I’m willing to wager that they’ll love these Hummus Deviled Eggs even more!
The creamy hummus filling pairs beautifully with a perfectly cooked egg. Topped with salty-tangy feta and bits of kalamata, plus a little hit of pretty parsley, these deviled eggs are a delicious balance of flavors, all dressed up so gorgeously, too!
Try these Hummus Deviled Eggs this Labor Day, at your farewell-to-summer cookouts and picnics. And then tuck this recipe away for the holidays – the perfect quick and easy appetizer recipe for all those parties and open houses. And then … well, you know … you’ll definitely want this recipe for Easter, too!
Perfectly adaptable, perfectly delicious!
- 12 medium-sized, hard-cooked eggs, shells removed (see notes)
- 2 tablespoons water
- 1 cup plain hummus (we used Sabra)
- 1/4 teaspoon kosher salt
- For garnish:
- 1 tablespoon finely crumbled, reduced-fat feta cheese
- 2 teaspoons minced kalamata olives
- 1/4 teaspoon fresh or dried parsley
- Slice each egg in half vertically. Remove the yolks and place about 8 of them in a separate bowl (reserving the remaining yolks for another use). Use a fork to break up the yolks into a fine, powdery crumble to measure 2/3 cup, adding a bit more yolk or removing some as needed to yield 2/3 cup.
- Stir water into yolks to form a relatively smooth paste.
- Add hummus and salt to yolk mixture and stir until smooth and thoroughly combined. (If your hummus is either very thin or very thick, you may want to add just a bit of water to thin an overly thick filling, or add in a little more crumbled yolk to thicken a filling that is looser than you’d like.)
- Divide the hummus mixture evenly among all of the egg white halves, filling each half with approximately 1 generous tablespoon of filling. You can choose to pipe the filling, or (as we did) simply pile it in a pretty dollop with a spoon.
- Garnish the deviled eggs with feta, olive bits, and parsley.
- Serve immediately or cover (ensuring the cover doesn’t smash the pretty hummus filling) and refrigerate for up to 1-2 days prior to serving.