A creative Mediterranean twist on classic deviled eggs, featuring creamy hummus and a kick of heat that transforms this traditional appetizer into an exciting conversation starter.
Recipe Details
Ingredients
- 6 large large eggs
- 120g prepared hummus (classic or garlic variety)
- 15ml tahini paste
- 15ml fresh lemon juice
- 15ml extra virgin olive oil
- 5ml harissa paste (or hot sauce to taste)
- 5g garlic, minced
- 2g smoked paprika, divided
- 1g ground cumin
- 2g kosher salt, or to taste
- 1g ground white pepper
- 5g za'atar seasoning
- 15g fresh flat-leaf parsley, finely chopped
- 30g pine nuts, toasted
- 6 small cherry tomatoes, quartered (for garnish)
- 15g microgreens or baby arugula (for garnish)
Instructions
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Place 6 large large eggs in a single layer in a large saucepan and cover with cold water by 2.5cm (1 inch). Bring to a rolling boil over high heat.
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Once boiling, remove pan from heat, cover, and let stand for 12 minutes. Immediately transfer eggs to an ice bath to stop cooking process. Let cool for 5 minutes.
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Gently crack and peel eggs under cool running water. Pat dry and slice eggs in half lengthwise using a sharp knife, wiping blade clean between cuts for neat presentation.
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Carefully remove yolks and place in a medium mixing bowl. Arrange egg white halves on a serving platter, cut-side up.
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Add 120g prepared hummus (classic or garlic variety), 15ml tahini paste, 15ml fresh lemon juice, 15ml extra virgin olive oil, 5ml harissa paste (or hot sauce to taste), and {minced_garlic} to the egg yolks. Mash with a fork until smooth and creamy.
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Season the mixture with half of the 2g smoked paprika, 1g ground cumin, 2g kosher salt, and 1g ground white pepper. Mix well and taste, adjusting seasonings and spice level as desired.
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Transfer the yolk mixture to a piping bag fitted with a star tip, or use a spoon to fill egg white halves generously with the spicy hummus mixture.
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Sprinkle filled eggs with remaining 2g smoked paprika and 5g za'atar seasoning. Garnish with 15g fresh flat-leaf parsley, {toasted_pine_nuts}, and {cherry_tomato} quarters.
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Finish with a small tuft of 15g microgreens or baby arugula (for garnish) on each egg for color and freshness. Chill for at least 30 minutes before serving to allow flavors to meld.
Tips
Perfect Hard-Boiled Eggs: Start with eggs that are at least a week old - they peel much easier than fresh eggs. The ice bath immediately after cooking prevents that gray ring around the yolks.
Smooth Filling Technique: For ultra-smooth filling, press the yolk mixture through a fine-mesh sieve after mashing. This eliminates any lumps and creates a silky texture.
Spice Level Control: Start with less harissa and add more to taste. Different brands vary greatly in heat level. You can substitute with sriracha, chipotle in adobo, or your favorite hot sauce.
Make-Ahead Strategy: Prepare eggs up to 2 days in advance and store covered in the refrigerator. Add delicate garnishes like microgreens just before serving to maintain their appearance.
Piping Perfection: If you don't have a piping bag, use a zip-lock bag with a corner snipped off, or simply use two spoons to create attractive mounds of filling.
Toast Those Pine Nuts: Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden. They burn quickly, so watch carefully and remove from heat as soon as they're fragrant.
Ingredient Substitutions: No tahini? Use additional hummus or a touch of peanut butter. Can't find za'atar? Mix dried thyme, sesame seeds, and sumac, or simply use extra smoked paprika and herbs.