Healthy Deviled Eggs with Hummus are the combination of two addictive appetizers. Creamy hummus and eggs come together in this recipe and make amazing appetizers without mayo or yogurt. They will disappear so fast that everyone will beg for more.
Simple hummus is one of the staple snacks in our home. We can eat it every single day. That’s why it’s no surprise that we stuff deviled eggs with hummus and make this healthy recipe. Perfect alternative to our mayo-free deviled eggs, which are healthy as well.
If you are looking for a vegan option, check out our vegan deviled eggs too!
This recipe is basically hard boiled eggs with hummus, but I add a few more ingredients to make it even healthier and tastier. So the ingredients are as follows:
- Homemade hummus (please see what we need in for hummus in the recipe card).
- Hard boiled eggs
- Turmeric and chili powder
How To Make
Homemade Hummus: Put chickpeas, tahini, lemon juice, water, olive oil and spices in a food processor and blend. Add extra water if needed and blend again. Taste and make adjustments like adding more tahini, lemon juice or salt and blend for the last time. You can always go creative by adding extra flavors in it such as avocado, roasted carrot, pumpkin or garlic or make it without tahini.
Hard Boiled Eggs: Fresh eggs are not easy to peel, so they are not the best option when we need hard boiled eggs. It's better to use the eggs that are one or two weeks old. They are much easier to peel, so buy your eggs ahead of time.
Place the eggs in a pot or saucepan in a single layer. Pour cold water over them. Heat the pot over medium high heat until it boils. Reduce the heat, let it simmer for 5 minutes and remove from heat. Drain and pour ice cold water over the eggs to cool. You can easily peel them now.
Deviled Eggs: Peel the eggs, slice them in half, transfer the yolks in a bowl and combine them with the prepared hummus.
Season the mixture of hummus and yolks with turmeric and chili powder. And stuff the egg whites with this mixture. Nobody can notice turmeric in these healthy deviled eggs as its color matches perfectly with hummus and yolks. The filling on egg whites gets even more vibrant. We love turmeric in recipes like leek fritters and turmeric tahini dressing too.
I love to serve healthy deviled eggs with a bowl of leftover filling on the side, so don’t worry when the filling is more than needed for 7 eggs. Who doesn’t love to dip vegetable sticks into this amazingly creamy and super tasty deviled egg filling?
Another thing you can do is to store it covered in the refrigerator and use it as a spread in sandwiches or wraps the next day. I wouldn't keep it longer than this.
How Long Do They Last?
I recommend eating these on the same day. Eating them within a few hours after they are made is the best. Not only do they get dry but they also become unsafe as they wait longer because hard-boiled eggs shouldn’t wait long. I wouldn’t store them longer than 24 hours even in the refrigerator.
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Healthy Deviled Eggs With Hummus
Deviled eggs stuffed with creamy hummus mixture.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 14 deviled eggs 1x
- Category: Appetizer
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
- 1 (15oz.) can chickpeas, rinsed and drained
- 1 clove garlic, peeled
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoons cumin
- ¼ teaspoon salt
- ¼ cup water or more if needed
For Hummus Deviled Eggs:
- 7 large eggs
- ½ cup hummus
- ¼ teaspoon turmeric
- ½ teaspoon hot chili powder
- Place everything except water in a food processor and blend until everything is combined. Add in the water and blend until smooth. If it’s still not as creamy as you desire, add extra water and blend again. Taste and make any adjustment you want, like adding more lemon juice or salt.
Hummus Deviled Eggs:
- Place the eggs into a pot and cover with cold water. Bring to a boil and let it simmer for 5 minutes. Drain water and cover the eggs with cold water. Let them cool for 1 minute and then peel.
- Slice the eggs in half and transfer the yolks to a bowl. Mash them with a fork and stir in the hummus until combined well. Season it with turmeric and chili powder.
- Fill the egg whites with the hummus mixture. Sprinkle extra chili powder when serving if desired.
- Serving Size:
- Calories: 133
- Sugar: 2.9 g
- Sodium: 131.9 mg
- Fat: 5.8 g
- Carbohydrates: 14.9 g
- Protein: 6.3 g
- Cholesterol: 40 mg
Keywords: healthy deviled eggs, deviled eggs with hummus, healthy deviled eggs recipe