Recipe Background
These aren't your typical deviled eggs! These Graduated Deviled Eggs have earned top honors in the school of flavor! Instead of regular mayonnaise, these deviled eggs are flavored with creamy, beautifully seasoned, and slightly sweet red pepper hummus, lending these eggs a new depth of flavor you won't believe! Garnished with fresh green onions and sliced roasted red peppers, Graduated Deviled Eggs are refreshing and satisfying!
These aren't your typical deviled eggs! These Graduated Deviled Eggs have earned top honors in the school of flavor! Instead of regular mayonnaise, these deviled eggs are flavored with creamy, beautifully seasoned, and slightly sweet red pepper hummus, lending these eggs a new depth of flavor you won't believe! Garnished with fresh green onions and sliced roasted red peppers, Graduated Deviled Eggs are refreshing and satisfying!
Ingredients
For the eggs:
- 12 medium-sized eggs hard-boiled and peeled
- 2 tablespoons water plus more, to taste
- 1 cup roasted red pepper hummus
- 1/8 teaspoon black pepper finely crushed
- 1/8 teaspoon kosher salt
Optional, for garnish:
- 1 tablespoon jarred roasted red pepper strips very thinly sliced
- 2 teaspoons green onions finely chopped
- 1 teaspoon fresh basil minced
- 1/4 teaspoon paprika
Directions
- Slice each of the eggs in half vertically.
- Remove the egg yolks, placing 16 of the egg yolk halves in a bowl. Reserve the remaining egg yolks and set the egg whites aside.
- Use a fork to break up the egg yolks in the bowl until it resembles a fine, powdery crumble about 2/3 cup in volume. If it doesn't quite measure 2/3 cup, add some of the reserved egg yolks and break them up until you reach 2/3 cup in volume.
- Add 2 tablespoons of the water to the broken-up egg yolks and stir until it becomes a relatively smooth paste.
- Add the hummus, the black pepper, and the salt to the yolk-water mixture and stir until smooth and thoroughly combined.
- Add the extra water or the reserved yolks in small increments and stir until the yolk mixture reaches the desired consistency. You may not need the extra water or the reserved egg yolks.
- Divide the yolk mixture evenly among the egg white halves, filling each of the halves with approximately 1 heaping tablespoon of the yolk mixture.
- Garnish the egg yolk mixtures with the roasted red pepper strips, the green onions, the basil, and the paprika.
- Serve immediately.
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