Creamy, decadent and packed with flavor, these hummus deviled eggs are rich, delicious and extremely addicting.
The spring time brings an opportunity to gather and fellowship with family and friends as we celebrate the Easter holiday. Deviled eggs are a staple appetizer in my family for most major holidays but especially Easter.
This year, I wanted to explore with new flavors to bring a fresh new taste and perspective to traditional deviled eggs. I grabbed the original Sabra hummus to include in my deviled egg mixture and I was absolutely blown away by the flavor. Complex, rich and familiar, my deviled eggs were next level.
Ingredients you need for my hummus deviled eggs:
Large brown eggs, steamed
Sabra classic hummus
I’m not one to toot my own horn but these hummus deviled eggs are a must try. I know most people think of hummus as just a dip but it’s so much more. I encourage you to pick up some Sabra hummus on your next grocery trip to to use hummus as a bridge to new tastes and fresh perspectives.
Let’s jump right into the recipe for my delicious hummus deviled eggs.
Thank you for supporting brands like Sabra that keep my brand up and running.
- 4 large brown eggs, steamed
- 1 tbsp of Sabra classic hummus
- 1 tsp of dijon mustard
- 1 tsp worcestershire sauce
- ¼ tsp hot sauce
- 1 tsp cajun seasoning
- 1 tsp sweet relish
- 1 tsp of olive oil
- Pinch of salt salt
- Smoked paprika to serve
- Green onions
- Crispy bacon bits
- In a skillet with trivet, steam the eggs with a cup of water for 12 minutes
- Place eggs in an ice bath for 5 minutes after steaming and then peel
- Once eggs are peeled, gently slice eggs open and remove the yolk into a bowl
- In the bowl, combine the yolk, hummus, mustard, worcestershire sauce, hot sauce, cajun seasoning, sweet relish, olive oil and salt
- Use a fork to mix well for at least 2 minutes until everything is smooth and well combined
- Place mixture in a piping back or ziplock bag and pipe the mixture into the egg white shell
- Top with desired toppings such as crispy bacon bits, chives or green onions
- Finish with a dusting of smoked paprika and serve
You do not have the steam the eggs but I find using this method gives the egg yolks a creamy and smooth consistency. Try it!
P.S. Check out my last post here.