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Hummus Deviled Eggs

Recipe by Colombe Jacobsen
  • 1/3 cup+1 Tbsp Sabra hummus
  • 6 eggs
  • 2 Tablespoons Olive Oil
  • ¼ tsp freshly ground pepper
  • ¼ tsp salt
  • 3 teaspoons relish
  • Paprika for garnish
Yield: 12 Servings
  1. Place eggs in pot and cover with cold water. Bring to a boil over high heat. Turn off the heat and let sit for 14 minutes. Remove with a slotted spoon and run cold water over the eggs. Cool eggs 10 minutes.
  2. Remove shells when cool. Cut in half and scoop out the yolk and reserve in bowl of a food processor. Repeat with the remaining 5 eggs.
  3. Add hummus, olive oil, pepper, salt to the yolks and puree in the food processor. Add the relish and pulse 3-5 times to incorporate..
  4. Put the yolk mixture in a piping bag. (Use a tall glass and fold the edges of the piping bag over the glass to make it easier to transfer the mixture.) Pipe about a teaspoon of the mixture into each of the egg white halves and sprinkle with paprika.

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