These Hummus Deviled Eggs are a delightful twist on the classic deviled egg recipe, offering a rich and creamy texture with a hint of Middle Eastern flair. By replacing traditional mayonnaise with hummus, this dish not only becomes a healthier option but also gains a unique flavor profile that pairs the earthy notes of chickpeas with the tangy kick of mustard and lemon. The sprinkle of paprika on top adds a smoky depth, while the optional garnish of parsley or chives gives it a fresh touch. Perfect for appetizers, brunch, or any gathering, these deviled eggs are sure to be a crowd favorite!
Ingredients:
- 6 large eggs
- 3 tablespoons hummus (plain or flavored, like roasted red pepper)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Paprika, for garnish
- Chopped parsley or chives, for garnish (optional)
Instructions:
- Hard-boil the eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat and let simmer for 10 minutes. Remove from heat and transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs.
- Prepare the filling: Cut the eggs in half lengthwise and carefully scoop out the yolks into a small bowl. Mash the yolks with a fork until smooth.
- Mix the hummus filling: Add hummus, Dijon mustard, lemon juice, salt, and pepper to the mashed yolks. Stir until smooth and creamy. Taste and adjust seasoning if necessary.
- Fill the eggs: Spoon or pipe the hummus mixture back into the egg whites.
- Garnish and serve: Sprinkle the tops with paprika and garnish with chopped parsley or chives if desired. Serve immediately or refrigerate until ready to serve.
Enjoy your delicious and healthier take on deviled eggs!
