I am the youngest of four siblings. We’re all married with kids. So if you do the math, you’d probably figured out that our family events are pretty bumpin’. And we’re all food obsessed. Every. Last. One.
My oldest sister has been known on more than one occasion to call my parents’ house on the two hour drive down to find out what we are eating. Cuz, you know, she needs something to motivate her on the interstate. It’s just how we roll.
So when you put that many food-obsessed folks in a room, things can get a bit hairy when the family favorites come out. Hold no prisoners. Go all out. You snooze, you lose. And the very first thing to go are always the deviled eggs.
I couldn’t tell you the last time a tray of deviled eggs actually made it to the table at a family event. What usually happens is that Mama asks one of us to pipe in the filling, and so we get to work quietly, hoping no one else will notice as we do the whole “one for you, two for me” trick. But news travels fast in this family and within a few minutes, there is a small mob around the deviled eggs. And before the last egg half is even piped, the tray is completely empty.
Peace out, deviled eggs.
I don’t know why, but I rarely make deviled eggs just for myself. I mean, who makes deviled eggs just for the heck of it? Considering our family feeding frenzy, you’d think we’d all try to get our fill on our own, but nope, deviled eggs are a strictly holiday dish.
In an attempt to transform deviled eggs into an everyday delicacy, I did some change-ups for the filling from your traditional deviled egg. Mayo is out, protein-packed Greek yogurt is in. And for an interesting and fiber-filled flavoring, I put in a touch of hummus. The hummus keeps the filling thick and creamy, even if the eggs sit out of the fridge for a while. It also makes them the perfect texture for beautiful piping, if that’s your bag.Print
With yogurt instead of mayo and a dollop of hummus stirred in, these Hummus Deviled Eggs are healthier and more flavorful than their traditional counterparts.
8 hard-boiled eggs, peeled and sliced in half lengthwise
1/4 cup plain Greek yogurt
2 tablespoons hummus
2 teaspoons Dijon mustard
1/8 teaspoon dried dill
Sea salt, to taste
Freshly ground black pepper, to taste
Paprika, for sprinkling
- Scoop the yolks out of the halved eggs and mash them with a fork in a medium bowl. Add the Greek yogurt, hummus, mustard, and dill. Season with salt and pepper to taste. Stir until smooth.
- Transfer the filling to a piping bag and pipe into the egg white halves, or just scoop the filling in with a spoon. Top with a sprinkling of paprika and serve!
For extra flavor, try using smoked paprika or even sumac to top the eggs instead of regular paprika.
- Category: Appetizers