Serve a platter of my festive Roasted Red Pepper Hummus Deviled Eggs at your holiday gathering and watch them be devoured! These deviled eggs are healthier than traditional deviled eggs and substitute mayonnaise with hummus. They can be made ahead so they're perfect for entertaining.
Are you looking for the perfect Thanksgiving entertaining recipe? If so, then my Roasted Red Pepper Hummus Deviled Eggs fit the bill! I’m hosting Thanksgiving this year so I definitely need some appetizers on my menu that I can make the day before.
On the big day, I want to be focused on the turkey and the sides and getting everything to the table at the same time. So a make-ahead appetizer like this is priceless!
There are certain appetizers that always seem to get devoured first at a party. Deviled eggs are one of those dishes. You set out a tray and the next thing you know, they’re gone! They’re perfect for entertaining. You can make a large batch of them, they look elegant, they’re finger food, and most importantly, they’re delicious. Plus, my version is healthy to boot!
My Roasted Red Pepper Hummus Deviled Eggs are definitely a crowd pleaser. And they look so festive, which is perfect for the holidays!
For my Roasted Red Pepper Hummus Deviled Eggs, I picked up a 2-pack of extra large eggs, red pepper hummus, and paprika. Eggs and hummus are definitely staples in our household. I always have them stocked in my fridge for a quick and healthy protein-packed meal or snack.
How to make these deviled eggs
To make the deviled eggs, I simply boil the eggs, then cut them in half and pop out the yolks. Then I mix the yolks with the hummus, paprika, and a little lemon juice and pipe the filling back into the egg whites.
Healthier than traditional deviled eggs
Not only does this dish taste great, it’s also healthier than traditional deviled eggs. Usually the egg yolks are mixed with mayonnaise. However, in my recipe, I replace the mayonnaise with nutritious hummus, which is lower in calories and saturated fat.
Hummus is made with chickpeas, tahini (sesame paste) and herbs like garlic and basil to infuse it with flavor. Chickpeas are packed with plant-based protein and fiber as well as a wide variety of vitamins and minerals like vitamin E and magnesium. I like to use roasted red pepper hummus because the peppers add a lovely smoky flavor and orange color that’s perfect for Thanksgiving!
To make my deviled eggs extra festive for the holidays, I draw lines on the filling with a toothpick to give them a pumpkin appearance and add little “stems” made with pieces of chive. A final sprinkling of paprika on top is the perfect finishing touch!
More Party Appetizer Recipes
- Mexican Street Corn Fritters
- Cheesy Sweet Potato Coins with Chipotle Crema
- Butternut Squash Flatbread with Sweet Pea Greens
- Maryland-Style Old Bay Crab Cakes
- Garlic Shrimp Bruschetta
- Blueberry Brie Bites
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Recipe
Roasted Red Pepper Hummus Deviled Eggs
Equipment
Ingredients
- 6 extra large eggs
- ⅓ cup roasted red pepper hummus
- ¼ teaspoon paprika plus extra for dusting on top
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- Chives for garnish
Instructions
- Place the eggs in a large pot and fill with enough water to cover them. Heat over high heat. Once the water comes to a boil, cover the pot and remove it from the heat. Let stand for 12 minutes.
- Remove the eggs from the pot and tap them gently on the countertop to crack them in a few places. Put them in a bowl of cold ice water for a few minutes. Then drain them and peel them.
- Cut the eggs in half lengthwise and carefully pop the egg yolks out. Place the egg yolks in a bowl and mash them with a fork. Add the hummus and a tablespoon or two of water and continue to mash the mixture until smooth. Stir in the paprika, lemon juice, salt and pepper.
- Place the egg whites on a platter, cut-side up and spoon the filling into them. Alternatively, you can pipe them in using a plastic bag or piping bag. If using a plastic bag, fill the bag with the egg yolk mixture and squeeze all of the filling into one corner. Cut the corner of the bag off with a pair of scissors and pipe the filling into the egg whites.
- Using a toothpick, draw some lines on the filling to give them a pumpkin appearance. Stick a small piece of chive into the filling at the top to create a stem. Sprinkle extra paprika on top of the eggs. Serve.
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