This post may contain affiliate links. Read our disclosure policy here.
Whether you’re looking for a way to make deviled eggs without mayo or want to try something new, I can’t wait for you to make a batch of these hummus deviled eggs.
Deviled Eggs with Hummus
If there is one cuisine that my entire family can get on board with, it’s Mediterranean! Today, I’ve added some hummus and other Greek flavors as a twist on my classic deviled egg recipe, and we couldn’t get enough!
I created this recipe for my family after we developed an obsession with hummus. We love it and use it in almost all of our Mediterranean-inspired recipes. So it’s great that my kids gave this variation of deviled eggs a thumbs up and a big smile!
Ingredients
To make this recipe, you’ll need hard-boiled eggs, hummus, Kalamata olives (green and black olives work too), feta cheese for more Greek flavors, salt, and pepper.
How to Make Deviled Eggs with Hummus
These deviled eggs with hummus are quick and easy to make; the real challenge is not eating them while you cook!
- Prep the eggs
Slice the eggs in half and remove the yolks into a medium bowl. Set the cooked egg white halves to the side. - Make the filling
Mash the yolks with a fork, add hummus, chopped olives, feta cheese, and a pinch of salt. Combine with the fork until the mixture is cohesive. - Fill the egg whites
Transfer the filling to a plastic zip bag or piping bag. Cut the end and squeeze out the filling inside the egg white half. Alternatively, use a spoon to stuff the egg halves with the egg mixture. - Chill
Sprinkle with additional chopped Kalamata olives, refrigerate for 1 hour, and serve.
More Tasty Ways to Enjoy Deviled Eggs
Looking to mix things up even more? Some delicious variations are avocado deviled eggs, bacon deviled eggs, loaded deviled eggs, guacamole deviled eggs, deviled eggs with tuna, and angel eggs.
Greek Deviled Eggs
Ingredients
- 12 hard-boiled eggs, halved
- 4 to 5 tablespoons hummus
- 4 tablespoons chopped Kalamata
- 4 tablespoons feta cheese
- Salt & pepper, to taste
Instructions
Slice the hard-boiled eggs:
- Slice the eggs in half, lengthwise and remove the yolks into a medium bowl. Set the cooked egg white halves to the side.
Make the filling:
- Mash the yolks with a fork, add hummus, chopped Kalamata olives, feta cheese, and a pinch of salt. Combine with the fork until the mixture is cohesive.
Fill:
- Transfer the filling to a plastic zip bag or piping bag. Cut the end and squeeze out filling inside egg white half. Alternatively, use a spoon to stuff the egg halves with the egg mixture.
Chill:
- Sprinkle with additional chopped Kalamata olives, refrigerate for 1 hour and serve.
Notes
- Make-Ahead: deviled eggs are best eaten within 24 hours; they can be made the day ahead and kept refrigerated in an airtight container.
- Leftover Deviled Eggs: leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.
Danny says
This is a genius idea, and the flavor was so good.
Amy says
I LOVE the flavor and that it’s so much healthier than mayo!