Hummus Deviled Eggs

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!

Whether you’re looking for a way to make Deviled Eggs without Mayo, or you simply want to try something new, I can’t wait for you to make a batch of these Hummus Deviled Eggs.

Let’s just say that this egg makes me feel like I’ve been transported to Greece, sitting on a patio looking out to the Mediterranean Sea… Ok, that would be nice, but I digress..

You see, I created this recipe for my family after we started to have 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 give this variation of deviled eggs a thumbs up and a big smile!

Ingredients

Bring all the Mediterranean flavor to your table with just a few basic ingredients. Here’s what you need:

• Eggs: check my simple method for perfect hard-boiled eggs.
• Hummus: creamy hummus is what this recipe is all about!
• Kalamata olives: these classic Greek olives are super tasty. Green and black olives work too!
• Feta cheese: for more Greek flavors!
• Salt & pepper: for seasoning.

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! 

1. Prep the eggs
   Slice the eggs in half, lengthwise and remove the yolks into a medium bowl. Set the cooked egg white halves to the side.
2. 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.
3. Fill the egg whites
   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.
4. 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? Try one of these variations.

• Avocado Deviled Eggs
• Bacon Deviled Eggs
• Loaded Deviled Eggs
• Guacamole Deviled Eggs
• Angel Eggs

Greek Deviled Eggs

Laura Fuentes

Can’t get enough deviled eggs? You will love these Greek Deviled Eggs, filled with the Mediterranean flavors we love, bonus, no mayo required!

5 from 6 votes

Servings 12 deviled eggs

Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

 

• 6 hard-boiled eggs, halved
• 2 to 2 ½ tablespoons hummus
• 2 tablespoons chopped Kalamata
• 2 tablespoons feta cheese
• Salt & pepper, to taste

Instructions

 

• Slice the eggs in half, lengthwise and remove the yolks into a medium bowl. Set the cooked egg white halves to the side.
• 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.
• 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.
• 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.

Equipment

Reversible Deviled Egg Tray

Deviled Egg Tray

Nutrition

Serving: 1 deviled eggCalories: 49kcalCarbohydrates: 1gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 94mgSodium: 86mgPotassium: 39mgFiber: 0.2gSugar: 0.4gVitamin A: 136IUCalcium: 14mgIron: 0.4mg

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