Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0

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.

Jo Ann Jonson, Palos Verdes Estates, CA
This Story Originally Appeared On sunset.com

Gallery

Credit: Dan Goldberg; Styling: Karen Shinto

Recipe Summary

total:
40 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

Nutrition Facts

72 calories; calories from fat 71%; protein 3.6g; fat 5.7g; saturated fat 1.2g; carbohydrates 1.4g; fiber 0.2g; sodium 118mg; cholesterol 106mg.
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