Hummus Deviled Eggs

Last night I sat down and planned out all of the dishes I’d like to make for the upcoming holidays. I’m still at the point in my life where I’m a guest at these holiday parties, not the hostess, so my plans are usually limited to about 1 recipe per party or gathering. Invariably these wind up always being desserts. I’m really excited for some of the baked treats I have planned, but I know that right now other people are more concerned about the savory side of things than the sweet.

If you’re still hunting for the perfect appetizer for your work holiday party or that New Year’s bash, consider these Hummus Deviled Eggs. These unconventional yet much healthier little bites are actually the first deviled eggs I’ve tried, so I can’t tell you how they compare to the original.

Actually, let’s back up, because I also can’t really tell you how these compare to, well, the real recipe. You see, I hardboiled 2 eggs (I was only making them for myself), and for some reason when I went to split them in half I was confronted with the most exuberantly yellow yolks I’ve ever seen. I hardboiled them the same way I always do, but these looked different, and I thought it would be better to be safe than sorry so I chucked them. I just don’t know enough about egg yolks and food safety to get too risky.  So what I wound up with was more of a hummus-filled-egg white appetizer rather than hummus deviled eggs, but I still liked them! They were creamy and light, but incredibly flavorful (owing largely to this garlic-onion bruschetta I got from Stone Wall Kitchen that packs a mean garlic/onion punch). As haywire as my plans for making these little appetizers went, I really liked them. I’m sure mixing in the egg yolks would be tasty, too, and since I absolutely hate wasting food, I’m leaving those in the recipe even though the ones I had didn’t include them.

Hummus Deviled Eggs, adapted from Meal Makeover Moms
Yield: 12 appetizer servings

The Ingredients
6 large eggs
1/3 cup plus 1 tablespoon hummus
2 tablespoons olive oil
¼ teaspoon freshly ground black pepper
1 tablespoon roasted garlic & onion bruschetta1
paprika, for garnish

The Method
Place the eggs in a large sauce pot and cover with at least 2 inches water. Place on a burner over high heat and bring to just a boil, then remove from heat immediately. Cover with a lid and let stand 15 minutes. Run each egg under cold water to stop the cooking process, and allow to cool before removing the shells.

Slice each egg in half lengthwise and transfer the yolk to a bowl.2 Add to the bowl the hummus, olive oil, pepper, and bruschetta, and mash with the back of a fork or, preferably, a potato masher until well incorporated.

Transfer the yolk mixture to a piping bag (or ziplock with one corner snipped off), and pipe approximately 1 teaspoon of the mixture into the well of each egg white half. Garnish with paprika and chill until ready to serve.

1The original calls for relish. As I never have this in stock, I used the only real spread that I did have handy – the bruschetta. Because I loved it so much, I’ve kept it in here, but feel free to use any relatively thick condiment you like.
2Alternatively, use a food processor.


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