Greek Deviled Eggs

Not a mayo fan? These deviled eggs are mayo free, made with hummus instead to create a Greek inspired version of one of the most popular party appetizers.

Greek Deviled Eggs 1

Weather wise, we were closer to spring in February than we are today, but according to the books today is the first day of spring! So I am unleashing my first recipe for the season. These deviled eggs have a Greek twist by the addition of hummus instead of mayonnaise and are then topped with all kinds of typical items: cucumber, tomato, red onion, olives, and feta. They’d be perfect as an appetizer while the masses patiently wait for Easter brunch/dinner or you know for any day.

Greek Deviled Eggs 2

One year ago: Weekly Meal Plan: March 21-27

Two years ago: Greek Potato Casserole

Three years ago: Baked Reuben Taquitos with Thousand Island Dipping Sauce

Four years ago: Raw S’mores Cookie Dough Bites

Five years ago: Corned Beef with Blackberry Mustard Glaze

GREEK DEVILED EGGS

Makes 2 dozen

EGGS

12 hard boiled eggs, cooled and shell removed

1/2 cup prepared hummus

1-2 Tbsp extra virgin olive oil

1 tsp Greek seasoning

1/2 tsp salt

TOPPING

1 Tbsp minced cucumber

1 Tbsp minced tomato

1 Tbsp minced red onion

1 Tbsp minced kalamata olive

1 Tbsp crumbled feta

1 tsp minced parsley, for garnish

1 tsp paprika, for garnish

Directions:

  1. Slice eggs in half lengthwise, removing the yolk from the center of each egg. Place the yolks in a small bowl. Add the hummus, olive oil, seasoning, and salt. Mix with a fork until creamy. Adjust seasonings to taste.
  2. Mix toppings together in a small bowl.
  3. Spoon or pipe the mixture into the middle of each egg half. Add a dollop of topping and garnish with parsley and paprika. Serve immediately or refrigerate until ready.

Source: The Spiffy Cookie original

 

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4 Responses to “Greek Deviled Eggs”

  • Kate:

    These look fantastic!

    I love the idea of using hummus instead of mayo, and the cucumber and red pepper garnish sound perfect!

  • What an awesome idea to use hummus instead of mayo! I love the flavor combinations you used, and it’s also great that with this version, people who are concerned about cholesterol don’t have to worry about the yolks.

  • Nikki Seeley:

    I would have never thought to use hummus but I love the idea of it!!! We have a dozen eggs in the house right now that don’t have much longer so I think I’ll hard boil them tonight to make this recipe!!!

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