Hummus Deviled Eggs

Hummus Deviled Eggs
Photo by Dan Goldberg


  • 1 ½ teaspoons prepared (not creamy) horseradish
  • 2 tablespoons olive oil
  • 1/3 cup hummus
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper, plus more for garnish
  • 6 eggs

1. Put eggs in a medium pot and cover with cold water. Bring to a boil over high heat. Cover, remove pot from heat, and let sit 14 minutes. Fill a large bowl with ice water. With a slotted spoon, transfer eggs to ice water bath (reserve hot water in pot).2. Cool eggs at least 10 minutes, then use...

View full recipe at My Recipes


Variations on Hummus Deviled Eggs

  • Hummus Deviled Eggs
    • 8 large eggs
    • Salt and cayenne pepper
    • 1 teaspoon(s) fresh lemon juice
    • Toasted sesame seeds
    • 0.25 cup(s) mayonnaise

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