~ This incredibly easy Mediterranean-inspired 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! ~
This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •
You know that one favorite dress … the little black one that never, ever goes out of style and turns heads every time? The one that dresses up … or down … and is perfectly, simply right for every occasion?
Meet the appetizer equivalent of the little black dress …
They’ve been de rigueur (absolute must-haves!) practically forever. So vintage 1950s.
Hello, retro throwback that’s constantly reinvented and is always new again!
From those mayo-loaded church picnic recipes of the ’50s, we’ve come a long, long way. In America’s unending love affair with the deviled egg, we’ve made ’em “skinny” with Greek yogurt, loaded ’em up with everything from guac to smoked salmon, and created some flavor profiles that maybe should never have been invented (French Toast Deviled Eggs??? Ummmmm … you be the judge …).
But here’s the thing. We just never get tired of ’em.
Like that favorite little black dress, they never go out of style. They’re easy-breezy casual at a potluck or backyard barbecue, and no picnic is really a picnic without them! But, add a little bling (aka: carefully placed garnish), and they’ll be the hit of any black-tie affair. (Hint … if you’re wearing pearls, your deviled eggs should probably be wearing caviar. But that’s another story.)
Do you remember my deviled egg epiphany? The day I realized that hummus and deviled eggs are a match made in heaven?
I got a little obsessed.
From that original Hummus Deviled Egg recipe, I started spinning new variations. So many possibilities! I might have gone just a leeeeetle crazy. (But, you know … in a good way.) Nutritious, protein-filled deviled egg deliciousness overtook my refrigerator.
And since this deviled egg recipe is so quick and easy (especially with the shortcut trick of using store-bought hard-cooked eggs!), I was cranking them out in mere minutes, batch after delicious batch!
One little tip that I quickly learned during my crazed days of deviled-egg-creating: the toppings are key, and much more than simply a pretty garnish.
So typical of me – I spent an uncanny amount of time carefully testing garnishes. Exactly how many little red pepper strips should drape prettily across the top? And does a mere sprinkling of tiny fresh basil bits elevate the flavor to something even more wonderful? (Hint: it does.)
Ah, food blogger problems: being surrounded by lots and lots of delicious food that you simply must try … and then try again. Really not such bad problems to have, I know.
Actually, the only real dilemma was deciding when to unveil the next deviled egg recipe to all of you. So hard to keep this to myself for so long!
And lucky you – today is the day! With the summer’s last big picnic hurrah upon us, I knew you’d need a fun new little spin on deviled eggs for all those Labor Day cookouts.
But remember … with fall tailgate parties and schwanky finger-foods-only holiday bashes still to come … these deviled eggs are a guaranteed hit at any gathering.
Just like that little black dress. So simple. So perfect. Any time!
- 12 medium-sized, hard-cooked eggs, shells removed (see notes)
- 2 tablespoons water
- 1 cup roasted red pepper hummus (we used Sabra)
- 1/8 teaspoon finely crushed black pepper
- 1/8 teaspoon kosher salt
- For garnish:
- 1 tablespoon very thinly sliced roasted red pepper strips, each about 1/2″ long
- 2 teaspoons finely chopped green onions
- 1 teaspoon minced fresh basil
- 1/4 teaspoon paprika
- 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 about 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, black pepper, 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 roasted red pepper strips, green onions, basil, and paprika.
- 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.