Hummus Deviled Eggs

Hummus Deviled Eggs Recipe
Photo: Dan Goldberg; Styling: Karen Shinto

This easy twist on classic deviled eggs uses no mayonnaise or butter but gets plenty of flavor from hummus and horseradish. This recipe is easily doubled or tripled for a party.

Makes 12 servings


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6 eggs
1/3 cup hummus
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper, plus more for garnish
1/4 teaspoon salt
1 1/2 teaspoons prepared (not creamy) horseradish


Total: 40 Minutes

1. Put eggs in a medium pot and cover with cold water. Bring to a boil over high heat. Cover, remove pot from heat, and let sit 14 minutes. Fill a large bowl with ice water. With a slotted spoon, transfer eggs to ice water bath (reserve hot water in pot).

2. Cool eggs at least 10 minutes, then use a slotted spoon to transfer eggs back to hot water (to loosen shells) for 10 to 20 seconds. Pat dry and peel.

3. Cut eggs in half lengthwise. Scoop out egg yolks and put them in a medium bowl. Add hummus, olive oil, pepper, salt, and horseradish. Mash mixture together with a fork. Spoon filling into egg white halves, dividing evenly. Sprinkle with black pepper.

Note: Nutritional analysis is per egg half.

Created date

May 2007

Nutritional Information

Calories 72
Caloriesfromfat 71 %
Protein 3.6 g
Fat 5.7 g
Satfat 1.2 g
Carbohydrate 1.4 g
Fiber 0.2 g
Sodium 118 mg
Cholesterol 106 mg