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

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.

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.

Ratings & Reviews

stellacorona's Review

June 08, 2013
this was a nice spin on stuffed eggs! i used the cooking light "creamy hummus" recipe. i only used 2 eggs and 1 yolk, so was experimenting. maybe a little onion powder added in next time. will make again.

jozzy78's Review

April 05, 2010
I didn't like the consistency of the filling but maybe next time i would play with different brands of hummus!

DanaSam's Review

April 16, 2009
What an awesome alternative to traditional deviled eggs. I was concerned that the horseradish would overwhelm, but it was spot on and added a great bite of flavor.