Hummus Sriracha Deviled Eggs

Hummus Sriracha Deviled Eggs – Spiced Up, Lightened Up, Smoky Deviled Eggs Recipe

Deviled eggs, in various forms, have been around for centuries. One of the earliest recipes appeared in Platina’s 15^th century De honesta voluptate et valetudine. This version featured yolks that were mashed with cheese, finely chopped herbs and raisins and then stuffed back into the whites before being fried in oil. By the 16^th century, the practice of stuffing egg whites with a yolk mixture had become quite common. As recipes began calling for hot and spicy ingredients, like cayenne pepper, the term “deviled” was adopted for somewhat obvious reasons (heat, devils– you see the connection). In the early 18th century, the term was often used to describe dishes cooked with spice or served with spicy condiments. In France the phrase à la Diable is used in a similar fashion.

As deviled eggs became a popular treat at community events and church functions, they were referred to as “mimosa eggs” or “salad eggs” in order to avoid any unholy name connection. Though mayonnaise is often used to bind the mashed egg yolk, it did not appear in any recipes until Fannie Farmer’s Boston Cooking School cookbook in 1896 and was not commonly used until the 1940s. Interestingly, nowadays deviled eggs tend to be quite mild in flavor. Mustard is used to give them a slight kick, and sometimes a bit of mild paprika is sprinkled on top.

With this recipe, I decided to take deviled eggs back to their spicy “devilish” roots. I replaced half the yolks with hummus and ditched the mayo to make the recipe a bit healthier. I added sriracha (of course!) to spice things up. A sprinkle of smoked paprika brings the whole shebang together. These little guys are total flavor bombs, highly addictive. Serve them at your next soiree, and be sure to have extras on hand– they are devilishly delicious!

Recommended Products:

Food Processor

Pastry Piping Bag with Tips

Mesh Strainer

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.

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COURSE: Appetizer

Kosher Key: Parve

Servings: 16 servings

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

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

NOTES

How to Roast Garlic

You will also need: Food processor, pastry piping bag with decorative tip (optional), mesh strainer

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.
  
  

Nutrition

Nutrition Facts

Hummus Sriracha Deviled Eggs

Amount Per Serving

Calories 80 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 93mg31%

Sodium 191mg8%

Potassium 76mg2%

Carbohydrates 4g1%

Sugar 1g1%

Protein 4g8%

Vitamin A 135IU3%

Vitamin C 2mg2%

Calcium 26mg3%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

tried this recipe?
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Research Sources

Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford UP, 1999. Print.

Treistman, Ann. Who Put the Devil in Deviled Eggs?: The Fascinating Stories behind America’s Favorite Foods. New York: Skyhorse Pub., 2011. Print.