Red Pepper Hummus Deviled Eggs
Elevate your appetizer game with these irresistible Red Pepper Hummus Deviled Eggs—a modern twist on a classic favorite. Packed with bold Mediterranean flavors, this recipe combines creamy roasted red pepper hummus, tangy Greek yogurt, and a touch of smoked paprika for a vibrant filling that’s as flavorful as it is nutritious. Quick and easy to prepare, these deviled eggs are perfect for entertaining or snacking, with optional garnishes like fresh parsley and roasted red pepper strips adding a pop of color and extra flair. Make them ahead to let the flavors meld, and serve up a delicious, protein-rich bite that’s sure to dazzle at your next gathering.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 0.5 cup Roasted red pepper hummus
- 2 tablespoons Greek yogurt
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
- 2 strips Roasted red pepper (optional, for garnish)
Instructions
Place the eggs in a medium saucepan and fill with enough water to cover them by about an inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the pan and reduce the heat to low. Let the eggs simmer for 12 minutes.
After cooking, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. This will stop the cooking process and make peeling easier.
Peel the eggs gently under cool running water and slice each one in half lengthwise. Carefully scoop out the yolks and place them in a medium mixing bowl.
Mash the yolks with a fork until crumbled and smooth. Add the roasted red pepper hummus, Greek yogurt, smoked paprika, garlic powder, salt, and black pepper to the bowl. Stir until the mixture is creamy and well combined.
Spoon or pipe the yolk and hummus mixture back into the hollowed egg whites. Use a piping bag with a decorative tip or a plastic bag with a small hole cut in the corner for a more polished look.
Garnish the deviled eggs with chopped fresh parsley and thin strips of roasted red pepper, if desired.
Serve immediately, or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1117 mg | 372% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 2.4 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 247 mg | 19% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
