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    Dreamy No Mayo Deviled Eggs

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    Why stick with the ordinary? These flavorful no mayo deviled eggs gain richness and an extra dose of protein from a surprising ingredient: hummus!

    Hummus-loaded no mayo deviled eggs are perfect for pre-Thanksgiving munchies, game-time party fare, or passing around at the next holiday party. Not to mention, they are an easy make-ahead dish so you can focus on more important things, like the turkey, football score, or your guests!

    Hummus No Mayo Deviled Eggs Recipe

    This no mayo deviled eggs recipe is naturally dairy-free, gluten-free, nut-free, and soy-free (choose your hummus wisely!) to help suit your special diet party-goers. If you confuse eggs with dairy, don’t worry, you’re not alone! See my post Are Eggs Dairy? for a complete explanation.

    This recipe was shared with us by Sabra Hummus. They offer more hummulicious recipes (some contain dairy, so they will need to be adapted!) at www.Facebook.com/Sabra.

    Hummus No Mayo Deviled Eggs Recipe
    Alisa Fleming

    Dreamy No Mayo Deviled Eggs

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    Prep Time 25 minutes
    Cook Time 15 minutes
    Total Time 40 minutes
    Servings: 12 servings
    Calories:
    Ingredients Method Notes

    Ingredients
      

    • 6 eggs
    • ⅓ cup plus 1 tablespoon hummus (recipe tested with Sabra Classic Hummus)
    • 2 tablespoons olive oil
    • ¼ teaspoon freshly ground pepper
    • ¼ teaspoon salt
    • 1 tablespoon relish
    • Paprika for garnish

    Method
     

    1. Place the eggs in a pot and cover with cold water. Bring to a boil over high heat. Turn off the heat and let sit for 14 minutes.
    2. Remove eggs with a slotted spoon and run cold water over them. Cool eggs 10 minutes.
    3. Remove shells when cool.
    4. Cut in half and scoop out the yolk and reserve in bowl of a food processor. Repeat with the remaining 5 eggs.
    5. Add hummus, olive oil, pepper, and salt to the yolks; puree in the food processor. Add the relish and pulse 3 to 5 times to incorporate.
    6. Put the yolk mixture in a piping bag (see note). Pipe about 1 teaspoon of the mixture into each of the egg white halves and sprinkle with paprika.

    Notes

    To make it easier to transfer the egg yolk filling, fold the edges of the piping bag over a tall glass.

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    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    7 Comments

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    5. Cara on

      We LOVE hummus with eggs! I often make a sauce of hummus thinned out with a little water and dijon mustard and we eat it on top of poached eggs instead of hollandaise. I don’t know I never thought to use it in egg salad or deviled eggs. Genius! My husband would be thrilled, he’s completely obsessed with hummus.

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