Mediterranean Deviled Egg

By Tracy

20 Person

20 Minutes

0 Calories

This incredibly easy Mediterranean-inspired deviled egg recipe features creamy roasted red pepper hummus, and just the right flavor-elevating combination of pepper strips, basil, green onions and paprika. Fast enough to serve at last-minute picnics and tailgates, yet stunning enough to headline a black-tie event. They’re protein-packed and delicious … and they can even be made ahead!

Ingredients

Garnish

1/4 tsp. paprika
1 tsp. minced fresh basil
2 tsp. finely chopped green onions
1 tbsp. very thinly sliced roasted red pepper strips

1/4 tsp. kosher salt
1/4 tsp. finely crushed black pepper
1 cup roasted red pepper hummus
2 tbsp. water
12 medium-sized, hard-cooked eggs, shells removed

Method

01

Slice each egg in half vertically. Remove the yolks and place about 8 of them in a separate bowl (reserving the remaining yolks for another use).
02

Use a fork to break up the yolks into a fine, powdery crumble to measure about 2/3 cup, adding a bit more yolk or removing some as needed to yield 2/3 cup.
03

Stir water into yolks to form a relatively smooth paste.
04

Add hummus, black pepper, and salt to yolk mixture and stir until smooth and thoroughly combined.
05

Divide the hummus mixture evenly among all of the egg white halves, filling each half with approximately 1 generous tablespoon of filling. You can choose to pipe the filling, or (as we did) simply pile it in a pretty dollop with a spoon.
06

Garnish the deviled eggs with roasted red pepper strips, green onions, basil, and paprika.
07

Serve immediately or cover (ensuring the cover doesn't smash the pretty hummus filling) and refrigerate for up to 1-2 days prior to serving.

Related Tags

Deviled Egg Recipes

Egg Recipes

Easter Recipes

Mediterranean Deviled Egg

4.7

( By Tracy )

01 Information

Grade easy
Serving 20 servings
Prep Time 20 Mins
Total Time 20 Mins

02 Ingredients

Garnish

1/4 tsp. paprika

1 tsp. minced fresh basil

2 tsp. finely chopped green onions

1 tbsp. very thinly sliced roasted red pepper strips

1/4 tsp. kosher salt

1/4 tsp. finely crushed black pepper

1 cup roasted red pepper hummus

2 tbsp. water

12 medium-sized, hard-cooked eggs, shells removed

03 Method

Step 1

Slice each egg in half vertically. Remove the yolks and place about 8 of them in a separate bowl (reserving the remaining yolks for another use).

Step 2

Use a fork to break up the yolks into a fine, powdery crumble to measure about 2/3 cup, adding a bit more yolk or removing some as needed to yield 2/3 cup.

Step 3

Stir water into yolks to form a relatively smooth paste.

Step 4

Add hummus, black pepper, and salt to yolk mixture and stir until smooth and thoroughly combined.

Step 5

Divide the hummus mixture evenly among all of the egg white halves, filling each half with approximately 1 generous tablespoon of filling. You can choose to pipe the filling, or (as we did) simply pile it in a pretty dollop with a spoon.

Step 6

Garnish the deviled eggs with roasted red pepper strips, green onions, basil, and paprika.

Step 7

Serve immediately or cover (ensuring the cover doesn't smash the pretty hummus filling) and refrigerate for up to 1-2 days prior to serving.

04 Author