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Hummus Deviled Eggs

Hummus Deviled Eggs

Jessica Braider
This fun, healthier spin on deviled eggs cuts out the mayonnaise. If you’re serving them as an on-the-go breakfast, they would be nice paired with some whole grain toast or fresh fruit.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6 servings


  • 6 eggs hard-boiled
  • 4 Tbsp. hummus
  • 1/2 tsp. ground cumin
  • 7 pitted green olives with pimentos finely chopped
  • 2 tsp. yellow mustard or use Dijon for a spicier flavor
  • Smoked paprika to taste or use traditional paprika


  • If you haven't done so already already, hard-boil the eggs by putting the eggs in a pot of cold water, cover, bring the water to a boil, and once the water is boiling, cook the eggs for 10 minutes. Rinse the hard-boiled eggs under cold water and then peel.
  • Using a sharp Chef’s knife, slice the eggs in half, and using a teaspoon, scoop the yolks into a medium mixing bowl.
  • Using a fork, mash the rest of the ingredients except the paprika until well combined.
  • Using a teaspoon (or a piping bag or plastic bag with the corner cut off if you prefer) mound the filling into the eggs’ indentation.
  • Sprinkle the eggs with the paprika and serve them immediately or refrigerate them for up to 24 hours.


Nutritional Information Per Serving (% based upon daily values): Calories 109, Total Fat: 8g, 12%; Saturated Fat: 2g, 11%; Cholesterol: 212mg, 70.5%; Sodium: 178mg, 7.5%; Total Carbohydrate: 3g, 1%; Dietary Fiber: 1g, 1.5%; Sugar: 1g; Protein: 7g
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