Hummus Deviled Eggs Recipe
Adding a modern twist to classic recipes is what I love to do, and that’s why Hummus Deviled Eggs are quickly becoming one of my go-to appetizers. By replacing the usual mayonnaise with hummus, not only do these delightful little bites become a touch more nutritious (thanks to the added fiber and protein), but they also gain a creamy richness that’s hard to resist.
My favorite recipe calls for 1/3 cup of hummus mixed with 1 teaspoon of lemon juice. This simple mixture yields a lively, almost tangy, egg filling that perfectly complements the egg’s richness.
The faint flavor of Dijon mustard introduces a note of subtle spice, and just a touch of salt and pepper really helps to elevate the flavors to the next level. A sprinkle of 1/4 teaspoon of paprika adds depth and smokiness, and dubious flavor alone, masterminding that color and appearance is not to be underestimated: a very scant garnish of paprika and chopped parsley transforms these from simple snacks into appetizers that are fit for a fancy-pants gathering.
Ingredients
Protein, essential vitamins, and healthy fats: They’re all in eggs.
Hummus: Offers a smooth consistency, as well as fiber and a plant-based protein.
Lemon juice, rich in vitamin C, adds a sharp, fresh flavor.
Mustard Dijon: Provides spicy heat with few calories.
Paprika: Boosts smoky flavor, has antioxidant properties.
Ingredient Quantities
- 6 large eggs
- 1/3 cup hummus
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- 1/4 teaspoon paprika
- Salt to taste
- Black pepper to taste
- Chopped fresh parsley for garnish (optional)
- Paprika for garnish (optional)
Instructions
1. Arrange the eggs in a single layer in a saucepan and cover them with water by about an inch.
2. Over medium-high heat, bring the water to a vigorous boil. Then cover the pot, remove it from the burner, and let the eggs sit in the hot water for 12 minutes.
3. Put the eggs in a bowl of ice water for 5 minutes at the very least to stop the cooking process.
4. After they have cooled, peel the eggs and cut them in half lengthwise.
5. Remove the yolks with care and place them in a bowl of medium size. Set aside the whites of the eggs.
6. Add to the bowl with egg yolks: hummus, lemon juice, dijon mustard, 1/4 teaspoon paprika, salt, and black pepper.
7. Combine and mix until the combination is smooth and well amalgamated.
8. Spoon or pipe the mixture of hummus and yolk back into the halves of the egg whites.
9. If desired, chopped fresh parsley and a sprinkle of paprika may be used as a garnish.
10. Chill until you’re ready to serve, or serve straight away for best taste.
Equipment Needed
1. Saucepan
2. Stove
3. Bowl (small to medium size)
4. Knife
5. Spoon
6. Piping bag or plastic sandwich bag (optional, for piping)
7. Mixing bowl (medium size)
8. Measuring cup
9. Measuring spoons
10. Ice (for ice water bath)
11. Plate or serving dish
FAQ
- Q: Can I use a flavored hummus for the filling?A: Yes, a flavored hummus can add additional layers of taste, e.g., a roasted red pepper or garlic hummus.
- Q: How do I ensure my boiled eggs peel easily?A: To make peeling easier, immerse the eggs in ice water right after boiling and allow them to cool completely.
- Q: Can I prepare these deviled eggs in advance?Q: Can hors d’oeuvres be prepared ahead of time? If so, what is the best way to and when should they be done to ensure peak freshness for serving?
- Q: What can I use instead of Dijon mustard?A: Yellow mustard or spicy brown mustard can serve as a substitute for Dijon mustard.
- Q: Is it possible to make this recipe vegan?Vegan egg substitutes can be used, but they may give a slightly different texture.
- Q: How can I make the filling creamier?A bit of olive oil or a spoonful of Greek yogurt will give it a creamier texture.
Substitutions and Variations
You can use mashed avocado for a creamy texture instead of hummus.
Using vinegar instead of lemon juice adds a different kind of tang.
If you lack Dijon mustard, use whole grain mustard.
Paprika can be replaced with cayenne pepper for a spicier flavor.