Mediterranean Deviled Egg Recipe with Roasted Red Pepper Hummus

Prep Time 20 min.
Cook Time 0 min. (assuming you begin with already-cooked eggs)
Total Time 20 minutes
Yields 2 dozen deviled eggs


  • 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


  1. 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 ⅔ cup, adding a bit more yolk or removing some as needed to yield ⅔ cup.
  2. Stir water into yolks to form a relatively smooth paste.
  3. 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.)
  4. 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.
  5. Garnish the deviled eggs with roasted red pepper strips, green onions, basil, and paprika.
  6. 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.


Recipe Notes

Easy shortcut: This deviled egg recipe uses medium eggs for two reasons. First, because they're more perfectly bite-sized for appetizers. Second, because I often grab the bagged, hard-cooked, pre-peeled eggs from my grocery store's refrigerated case (when I haven't planned ahead and boiled my own eggs) – and those ready-made, hard-cooked eggs are typically medium in size, not large. If you don't have the time to hard-cook your own eggs, the bagged, hard-cooked eggs are a real timesaver and make this recipe an absolute snap to pull together in just minutes.

Hard-cooking your own eggs: If you prefer to cook your own eggs, be sure to check out our post on How to Hard-Cook Eggs for great instructions on how to get creamy, perfectly cooked eggs every time. Note, however, that in that post, we did all of our testing with large eggs. To hard-cook medium eggs for this recipe, we recommend following the guidelines offered by The American Egg Board, letting the eggs stand in the boiled water for just 9 minutes, rather than the 12 minutes we specify for large eggs.

Presentation tip: If you don't have one of those handy deviled egg plates, with the little divots to place the eggs in, try this easy tip to keep your eggs from rolling around on the serving platter: With a small, sharp paring knife, cut a tiny slice off the rounded, "bottom" side of each egg half (before you add the hummus filling). That creates a flat base for your deviled eggs to sit securely on, so they're less likely to fall to the side or roll around.

Make-ahead tips: As stated above, this deviled egg recipe can be made ahead and stored in the refrigerator for a day or two prior to serving. However, if you choose to pipe the filling (rather than spooning it), piling it high in a pretty decorative pattern, you may want to hold off on filling and garnishing the eggs until closer to serving time. The completely finished, filled and garnished eggs do look nice for a couple of days, but the filling may lose a bit of its piped, piled-high shape after sitting in the fridge for a day or two. You can still prepare the components ahead of time, storing each separately in the refrigerator, and then quickly assemble them before serving.

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