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4.0 from 12 votes

Hummus Sriracha Deviled Eggs

Spiced up, lightened up, smoky deviled eggs recipe. Lower cholesterol and lower fat than traditional deviled eggs, with an addictive spicy kick.

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 16 servings
Calories: 80 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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).
  4. Dust the eggs with smoked paprika using a mesh strainer to disperse the spice neatly and evenly.
  5. 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

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

% 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.