Hummus Sriracha Deviled Eggs
User Reviews
4.0
12 reviews
Good
Hummus Sriracha Deviled Eggs
Report
Spiced up, lightened up, smoky deviled eggs recipe. Lower cholesterol and lower fat than traditional deviled eggs, with an addictive spicy kick.
Share:
Ingredients
- 8 large eggs
- 1 3/4 cups chickpeas, cooked or canned and drained reserve cooking liquid or liquid from the can
- 3 tablespoons Tahini
- 4 cloves roasted garlic (see notes)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons Sriracha
- 1 tablespoon extra virgin olive oil
- 2 1/2 teaspoons honey
- 1/2 teaspoon salt
- smoked paprika for garnish
Instructions
- Place eggs in pot and cover with cold water. Bring to a rolling boil over high heat. Turn off the heat and let sit for 15 minutes. Remove with a slotted spoon and run cold water over the eggs. The eggs are easiest to peel if they're still slightly warm. Also, older eggs peel easier than fresh. Cut peeled eggs in half with a sharp knife, dipping the knife in water between each egg so they slice smoothly.
- Scoop out the yolks. Reserve 4 of the yolks in bowl of a food processor. Discard the other yolks (or save them as a special treat for your dog!). Add the chickpeas, tahini, roasted garlic, lemon juice, sriracha, extra virgin olive oil, honey and salt to the food processor and process, adding the reserved chickpea liquid in small batches until mixture is smooth and easily spreadable. If you're spice sensitive, you might want to start with 1/2 tbsp sriracha and add more to taste.
- Use a pastry bag with tip to pipe the hummus mixture into the halved eggs (or, if you want to be less fancy, just scoop a bit of the mixture into each egg).
- Dust the eggs with smoked paprika using a mesh strainer to disperse the spice neatly and evenly.
- If you have leftover filling, place it in a small bowl for spreading on crackers. These deviled eggs can be made up to 1 day ahead and refrigerated in a covered container until ready to serve. Refrigerate them immediately after making, do not leave at room temperature for very long or they may spoil.
Notes
- How to Roast Garlic
- You will also need: Food processor, pastry piping bag with decorative tip (optional), mesh strainer
Nutrition Information
Show Details
Calories
80kcal
(4%)
Carbohydrates
4g
(1%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
93mg
(31%)
Sodium
191mg
(8%)
Potassium
76mg
(2%)
Sugar
1g
(2%)
Vitamin A
135IU
(3%)
Vitamin C
2mg
(2%)
Calcium
26mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 191mg | 8% |
| Potassium | 76mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
12 reviews
Good
Other Recipes
You'll Also Love
