Mediterranean Deviled Egg PT20M https://img4.recipesrun.com/201907/2019/1024/07/8/883058/300x200x90.jpg This incredibly easy Mediterranean-inspired deviled egg recipe features creamy roasted red pepper hummus, and just the right flavor-elevating combination of pepper strips, basil, green onions and paprika. Fast enough to serve at last-minute picnics and tailgates, yet stunning enough to headline a black-tie event. They’re protein-packed and delicious … and they can even be made ahead! 20 servings Ingredients: 1/4 tsp. paprika 1 tsp. minced fresh basil 2 tsp. finely chopped green onions 1 tbsp. very thinly sliced roasted red pepper strips 1/4 tsp. kosher salt 1/4 tsp. finely crushed black pepper 1 cup roasted red pepper hummus 2 tbsp. water 12 medium-sized, hard-cooked eggs, shells removed

Mediterranean Deviled Egg

3.8

( By Tracy )

This incredibly easy Mediterranean-inspired deviled egg recipe features creamy roasted red pepper hummus, and just the right flavor-elevating combination of pepper strips, basil, green onions and paprika. Fast enough to serve at last-minute picnics and tailgates, yet stunning enough to headline a black-tie event. They’re protein-packed and delicious … and they can even be made ahead!

01 Information

Grade easy
Serving 20 servings
Prep Time 20 Mins
Total Time 20 Mins

02 Ingredients

Garnish
- 1/4 tsp. paprika
- 1 tsp. minced fresh basil
- 2 tsp. finely chopped green onions
- 1 tbsp. very thinly sliced roasted red pepper strips
- 1/4 tsp. kosher salt
- 1/4 tsp. finely crushed black pepper
- 1 cup roasted red pepper hummus
- 2 tbsp. water
- 12 medium-sized, hard-cooked eggs, shells removed

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03 Method

Step 1

Slice each egg in half vertically. Remove the yolks and place about 8 of them in a separate bowl (reserving the remaining yolks for another use).
Step 2

Use a fork to break up the yolks into a fine, powdery crumble to measure about 2/3 cup, adding a bit more yolk or removing some as needed to yield 2/3 cup.
Step 3

Stir water into yolks to form a relatively smooth paste.
Step 4

Add hummus, black pepper, and salt to yolk mixture and stir until smooth and thoroughly combined.
Step 5

Divide the hummus mixture evenly among all of the egg white halves, filling each half with approximately 1 generous tablespoon of filling. You can choose to pipe the filling, or (as we did) simply pile it in a pretty dollop with a spoon.
Step 6

Garnish the deviled eggs with roasted red pepper strips, green onions, basil, and paprika.
Step 7

Serve immediately or cover (ensuring the cover doesn't smash the pretty hummus filling) and refrigerate for up to 1-2 days prior to serving.

04 Author

Tracy

75 Recipes

Mediterranean Deviled Egg

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