Hummus Deviled Eggs
Hummus Deviled Eggs are a delicious twist on the classic deviled eggs, featuring a creamy hummus filling. This recipe is perfect for a healthy, protein-packed appetizer or snack.
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Appetizers can set the tone of a dinner or a party. Besides these yummy hummus deviled aggs we also love serving this cranberry pecan goat cheese ball and this crispy, delicious buffalo tofu recipe. Check out all of our Appetizer recipes for more inspiration.
Why You Will Love This Recipe
- Using creamy hummus mixed with the rich egg yolk is a clever spin on the traditional deviled eggs recipe. It gives this dish such a unique flavor. Impress guests with a fun, new version of the usual party fare.
- This hummus deviled egg recipe is also a much lighter option compared to using mayo. It is a naturally gluten-free recipe.
Ingredients
- hard boiled eggs – see post for our boiling method.
- hummus – we generally use our own homemade hummus recipe, but Sabra hummus is a brand I recommend if you want to grab storebought.
- turmeric – this spice has a mild taste but adds a lot of color.
- paprika – a classic deviled egg ingredient that is super necessary for color and presentation.
- sea salt – an essential seasoning to bring out the flavor in your ingredients.
- black pepper
- cayenne – optional because this is pretty spicy.
Equipment
- mixing bowl
- piping bag – or a Ziploc bag works too!
- serving tray
This is pure Acacia wood made without glue, PVC, or toxic finishes.
Used as charcuterie boards, fruit platters, dessert plates, serving trays, or cookie platters.
Instructions to make Hummus Deviled Eggs
Step 1
First, start by cooking the hard-boiled eggs. Use whatever method works for you.
Our tried and true method is to carefully lower the eggs into a pot of boiling water on the stove, boil on high heat for 30 seconds, then lower the heat to low and simmer for 13 more minutes.
Use a slotted spoon and transfer eggs to an ice water bath. This will shock the eggs and stop the cooking process. After putting it to the test, we find this method will give you tender whites and a perfectly cooked yolk.
Dry the eggs off and easily peel the shells from the cool eggs.
Step 2
Next, slice the eggs cleanly in half lengthwise.
Step 3
Then, pop the yolk out of the egg halves and transfer them to a mixing bowl. Place the hard-cooked white shells on a plate and set them aside.
Step 4
Then, mash the yolks with a fork.
Mix the seasonings and hummus into the mashed yolks and stir until the mixture is smooth and incorporated.
Step 5
Next, scoop the mixture back into the empty center of each egg half. You can get fancy and use a pastry bag (or a plastic bag with the tip cut off) to pipe the egg yolk/hummus in a pretty swirl.
Expert tip
Don’t use super fresh eggs when making hard-boiled eggs. If you get farm-fresh eggs, wait a few days before making this recipe, as the shells from fresh eggs tend to stick a lot more.
Recipe Variations
- Mix curry, ginger, and chopped cilantro into the hummus mixture. Sprinkle with chopped cashews.
- Try these Huevos Rancheros Deviled Eggs for a Mexican twist.
- Add heat to your deviled eggs by adding a few dashes of hot sauce or a small squirt of sriracha to the hummus mixture.
If you love the earthy, decadent taste of white truffles, give these truffle deviled eggs a try.
Serving suggestions
- This recipe is a great appetizer for a party or gathering. Arrange them on a serving platter and sprinkle with a dash of paprika and freshly chopped herbs like parsley.
- Add them to your lunch box and serve them with a side salad for a light and satisfying lunch.
FAQS
While chicken eggs are the most commonly used eggs for deviled eggs, you can certainly use other types of eggs such as quail eggs or duck eggs.
Eggs are an excellent source of protein and the only possible downside to deviled eggs could be the sugar and dodgy oils used in processed mayo (making homemade mayonnaise is much healthier!).
Storing
Hummus Deviled Eggs can be stored in an airtight container in the refrigerator for up to two days. One day is better for optimum freshness and flavor.
It’s not recommended to freeze this recipe as the texture of the egg whites and hummus mixture could become compromised after thawing.
More egg recipes you will enjoy
**This recipe was originally published on April 25th, 2013, republished on March 11, 2021, and again on May 9, 2023, with recipe updates, new photos, and writing.**
If you’ve tried my Hummus Deviled Eggs, please rate the recipe and let me know how it turned out by leaving a comment below. I’m always interested in feedback!
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Hummus Deviled Eggs
Ingredients
- 4 hard-boiled eggs *see notes below for our cooking method
- ⅓ cup hummus
- 1 tsp turmeric
- 1 tsp paprika
- ¼ tsp fine sea salt
- ¼ tsp cayenne powder
Instructions
- Cut hard-boiled eggs in half, lengthwise.
- Remove the yolks and place them in a mixing bowl. Place the whites on a plate and set them aside.
- Add remaining ingredients to the bowl and mash together with a fork, mixing well.
- Pipe or spoon the yolk mixture back into the egg whites.
- Keep the eggs covered and refrigerated until serving.
Video
Notes
How-to hard-boil eggs
- Carefully lower the eggs into a pot of boiling water on the stove, boil on high heat for 30 seconds, then lower the heat to low and simmer for 13 more minutes.
- Use a slotted spoon and transfer eggs to an ice water bath. This will shock the eggs and stop the cooking process. This method will give you tender whites and a perfectly cooked yolk.
- Dry the eggs off and peel the shells from the cool eggs.
What a great healthy alternative to using mayo in deviled eggs! Can’t wait to try this recipe!
What a great idea and fun substitute for mayo! Perfect for my Easter menu.
Egggzactly what I thought! 😉
i love hummus. I love eggs. this must be delicious!!
Love the clear instruction and you made this look so easy. Can’t wait to try!
Thanks Amy! Let me know how you enjoy them 🙂
Omg I love this idea! I always buy hummus then forget about it in the fridge. Now I can use it to make deviled eggs.
Right?? There is always some leftover to be used up! Thanks Cindy 🙂
Eggcellent idea! I need to try this mayo free deviled egg recipe. Two of my favourites combined in one.
Right??? I love a happy marriage. 🙂
I too found that although the baking method produced hard boiled eggs that peeled well, I found the brown dot annoying. In my annoyance, I stumbled across this, and IT WORKS!! I never have problem peeling eggs, and only once had that grey ring around the yolk that indicates it was overcooked. I do this a dozen at a time and keep the eggs in a Ziplock bag in the fridge (the cracked shell makes them dry out quicker otherwise), unpeeled for consumption for breakfasts or peeled if they are going to be turned into deviled eggs in the near future. I use a basket intended for cooking pasta, with handles to scoop, and just scoop the eggs out and plunge into cold water, and add ice…after a minute crack them and put them back in. Works better than anything I have tried in the past.
Thank Lisa! Great method. And I love the ingenuity with the basket! 🙂 Enjoy the rest of your weekend.
That recipe is brilliant! I have never heard of baking eggs in the oven; I will have to give that a try. Love the last pictures of the eggs in the spoons. 🙂
Thanks, KT:) The eggs in the oven was pretty easy, especially if you wanted to do a bunch of eggs…