Hummus Deviled Eggs
Halved boiled eggs filled with a creamy hummus yolk mixture, finished with smoked paprika and chives, a lighter take on party deviled eggs.
Made with Classic hummus. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £0.61 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Lower the eggs gently into a pan of boiling water and simmer for 9 minutes for firm yolks.
9 min - 2
Cool at once in a bowl of iced water for 5 minutes, then peel under cold running water.
- 3
Halve the eggs lengthways and scoop the yolks into a bowl. Set the whites on a plate.
- 4
Mash the yolks with a fork, then mix in your ready made hummus (see the base recipe), the lemon juice and salt until smooth and creamy.
- 5
Spoon or pipe the mixture back into the egg white halves.
- 6
Sprinkle with smoked paprika and chives, add a few drops of olive oil and chill until serving.
Tips
- Use eggs a week or so old. They peel much more cleanly than very fresh ones.
- For neat eggs, pipe the filling with a piping bag or a freezer bag with the corner snipped.
- Top with a few chickpeas fried in olive oil, or a little harissa.
Storing and freezing
Keep covered in the fridge for up to 2 days and serve cold. Do not leave out at room temperature for more than 2 hours.
Questions
Can I make them ahead of a party?
Yes. Fill the eggs up to 12 hours ahead, cover and chill. Add the paprika and chives just before serving so they stay bright.
Are they suitable for egg allergy?
No. They are made from eggs. They are gluten free, dairy free and nut free, but contain sesame from the hummus.
More made with classic hummus
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
