Total Time
40 Mins
Yield
Makes 12 servings
Photo: Dan Goldberg; Styling: Karen Shinto

How to Make It

Step 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).

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per egg half.

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