Hummus Deviled Eggs
I have partnered with Sabra as part of their 2016 Tastemakers Panel. I have been compensated for my time commitment to work with their product, however my opinions are entirely my own and I have not been paid to publish positive comments.
Happy National Hummus Day! I’m celebrating today with these easy, tasty Hummus Deviled Eggs. My husband loves deviled eggs, and since I’ve often used hummus as a swap for mayonnaise on sandwiches or in Hummus Chicken Salad, I knew it would be great in deviled eggs. I think the Sabra classic hummus brings even more rich flavor to the eggs and you can change it up by using other flavors of hummus, like the supremely spicy (yum).
Deviled eggs have long been a favorite appetizer for potlucks or barbecues (like Memorial Day, hint hint), and you can bring these Hummus Deviled Eggs knowing they’re only 71 calories or 2 Green, 1 Blue or 1 Purple Weight Watchers SmartPoints each! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! These are also so easy to whip up that I recommend keeping some hard boiled eggs in the fridge so you can throw these together anytime for a snack or unofficial meal for your family. I love having easy dishes on hand ready to prep for casual times when friends or family are here and we’re playing a board game or watching a sporting event or just gathered around the kitchen chatting. These Hummus Deviled Eggs are perfect for those unofficial meal times.
In celebration of National Hummus Day, Sabra is offering a coupon on their website all day today (5/13/16). Go get yours so you can buy some hummus and make these Hummus Deviled Eggs! Don’t forget to share on social media how you’re celebrating today using the hashtags #UnofficialMeal and #NationalHummusDay.
Hummus Deviled Eggs
- 6 large eggs
- A pinch of black pepper
- ½ cup Sabra Classic Hummus
- ¼ teaspoon hot sauce, or more to taste (I used Franks Red Hot)
- 1 teaspoon yellow mustard
- ¼ teaspoon Paprika
- To hard-boil the eggs, place the raw eggs at the bottom of a large pot. Pour water in the pot until the water is 1-2 inches over the top of the eggs. Place the pot on the stove top uncovered and turn the burner to high heat. Bring the water in the pot to a boil. When the water comes to a full boil, cover the pot with a lid and turn off the heat to the burner. Leave the pot on the burner, covered, for 12 minutes.
- While the eggs sit in the covered pot, fill a mixing bowl ¾ way with ice water. When the time is up on the eggs, use a slotted spoon to remove them from the pot and transfer them to the bowl of ice water to stop them from cooking. Leave them in the bowl of ice water for a few minutes until fully cold.
- Peel the eggs under cold running water (I’ve found it’s much easier). Slice the eggs in half lengthwise and remove the yolks into a mixing bowl. Use a fork to mash the yolks as much as you can. I usually add a little splash of water to the mashed egg yolks and mash again. Add the black pepper, hummus, hot sauce and mustard and stir together until well combined and mostly smooth. Spoon or pipe this filling back into the hollows of the egg whites. Sprinkle paprika over the tops of the eggs and serve.
2 per piece (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)