Greek Deviled Eggs

by Erin

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


Makes 2 dozen


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


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


  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

You may also like


BBQ Deviled Eggs May 14, 2021 - 9:18 am

[…] Greek Deviled Eggs […]

Nikki Seeley March 22, 2017 - 9:10 am

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!!!

spiffycookie March 22, 2017 - 9:12 am

You absolutely should!

CakePants March 21, 2017 - 9:13 am

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.

Kate March 20, 2017 - 10:08 am

These look fantastic!

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


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More