Deviled eggs are one of my favorite things to eat during the holidays. I love them around Christmas time.
Although they’re quite popular in the summer around a barbecue, I find eating them during the cold winter months more appealing.
Hummus (houmous) is also one of my favorite things. I grew up eating it. I still eat it. It’s amazing. In this simple recipe, you can use a homemade hummus or store bought.
Homemade is best. Now getting a hold of an authentic, Middle Eastern recipe……well, that’s enough for an entirely dedicated post. Hmmm. Sounds like an idea.
Deviled eggs got their name long ago and the term ‘deviled’ referenced hot or spicy ingredients added to foods. Here’s a rundown of their history.
To make deviled eggs, you first need eggs. Now, there is alot that goes into the success of hard-boiled eggs. A few things need to happen in order for them to come out perfect. When making hard-boiled eggs, first put them into a pot of cold water. Then over a stop top range, heat the pot to a boil. Once the eggs begin boiling, turn off the stove and remove the pot from the heat.
This is where you set your timer and let the eggs rest for about ten minutes in the pot. When the allotted time finishes, you then carefully place the eggs into a bowl of ice water. Here is a lovely example below, for your viewing pleasure:
The cooking method I’ve shown you is simple: Cold water with eggs to a boil. Once at boil, remove from heat then let sit in hot water for ten minutes covered. Transfer to ice water for a bit, then peel. The egg will turn out perfectly…..every single time.
The peeling part is another story. I am terrible at it. No matter how many methods I read or study or come across, I have less than desirable peeling adventures.
If you had to ask me……RIGHT now…..what’s the best method? I would say this: cook your eggs like I showed you above. The truth is, starting the eggs in boiled water is more ideal and leads to better peeling. However, this method also leads to cracking. And you do NOT want cracking. So, start your eggs in cold water.
Once your eggs have been sitting in the ice bath for a few minutes, my suggestion is to start peeling. The membrane separates from the shell inside, allowing for a better peel. This is is completely enhanced if you use aged eggs, and more natural eggs at that.
If you use store bought eggs, buy them like two weeks ahead of time. Seriously. If you look at the side of an egg carton, the expired date is like well beyond you can imagine! Just buy them like two weeks in advance and let them sit in the fridge until you’re ready to hard boil. This will definitely……lead to easier peeling.
Last but not least, the hummus. Ok, now homemade hummus is always best. An authentic, Middle Eastern family recipe is even better. But for now, make a gluten-free hummus at home or buy in stores. Just make sure if you buy tahini, it’s labeled gluten-free.
To give these eggs some extra texture and taste, try a roasted red pepper hummus if you’re purchasing in store.
Once you’ve combined all your ingredients and topped your hard boiled egg with the mixture, sprinkle on some spice and stick a pickle in it. A thick, sliced pickle spear makes these stand out and taste amazing!
Pickles have that saltiness that’s needed in this recipe, as well as that sour vinegary taste. The combination of both make the egg and hummus all just come together. You can spice up your paprika with cayenne seasoning for a kick. Then just stick in that mini pickle spear and voila! Yummmm!
Have a blast at your party with these hummus deviled eggs for the holidays! They will go quick, so make lots of them!
Have fun! Be merry! And Happy Holidays!
Hummus Deviled Eggs For The Holidays
- Hard boiled eggs - 6 peeled (so 12 halves)
- cup gluten-free hummus - about 3/4 homemade or store bought
- tablespoon California olive oil - 1
- teaspoons Water - about 3 or more your preference on thickness
- Kosher salt - hefty pinch
- tbsp Paprika - 1 . or 1/2 tbsp. paprika + 1/2 tbsp. cayenne
- Dill pickles - cut one large one into 12 mini spears or use baby pickles
- Slice hard boiled eggs in half, length wise.
- Carefully scoop out egg yolks in each half and place in medium sized bowl.
- With a fork, mash yolks thoroughly or push through a fine mesh sieve.
- Add hummus to egg yolks then mix thoroughly until creamy.
- Add the oil, water, and kosher salt and mix thoroughly.
- Gently scoop and place mixture into each egg half until all are filled evenly.
- Sprinkle paprika & cayenne pepper mix atop hummus.
- Pierce sliced pickles into the hummus of each egg half.
- Serve on a festive platter next to gluten-free crackers of your choice.