If you will be coloring Easter eggs this year, and that’s always fun, there will be plenty of leftover eggs. I usually make egg salad or deviled eggs. While working on filing recipe cards for my card catalog I came across a recipe for hummus-filled deviled eggs. Since I love hummus I decided to try some. They turned out to be my new favorite!
After hard-boiling the eggs the yolks are mashed and mixed with plain hummus, olive oil, prepared horseradish, and freshly ground black pepper. That’s it- so easy and delicious.
Right before serving drizzle with a little more olive oil and more cracked pepper on top. I used the plain hummus from Trader Joe’s but I think other flavors would be good too. Each half is only 70 calories, 1.4 grams of carbs, and almost 4 grams of protein.
- 6 large eggs
- ⅓ cup plain hummus
- 2 Tablespoons olive oil, plus more for drizzling
- ¼ teaspoon freshly ground black pepper, plus more for garnish
- ¼ teaspoon table salt
- 1-1/2 teaspoons prepared (not creamy) horseradish
- Hard-boil the eggs, peel, slice in half lengthwise, and scoop out egg yolks. Place yolks in a medium bowl and mash well. Stir in all remaining ingredients until smooth. Spoon filling into egg white halves, dividing evenly. Sprinkle each with some freshly ground black pepper and drizzle with olive oil right before serving. Makes 12 deviled egg halves.
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