Healthy Deviled Eggs With Hummus

Hummus Deviled Eggs are the combination of two addictive appetizers. Creamy hummus replaces mayonnaise and makes perfect mayo-free deviled eggs. They will disappear so fast that everyone will beg for more.

5 from 1 reviews

Deviled eggs stuffed with creamy hummus mixture.



For Hummus:

  • 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



  1. 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:

  1. 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.
  2. 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.
  3. Fill the egg whites with the hummus mixture. Sprinkle extra chili powder when serving if desired.

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