Greek Deviled Eggs

Not a mayo fan? These deviled eggs are mayo free, made with hummus instead to create a Greek inspired version of one of the most popular party appetizers.

Weather wise, we were closer to spring in February than we are today, but according to the books today is the first day of spring! So I am unleashing my first recipe for the season. These deviled eggs have a Greek twist by the addition of hummus instead of mayonnaise and are then topped with all kinds of typical items: cucumber, tomato, red onion, olives, and feta. They’d be perfect as an appetizer while the masses patiently wait for Easter brunch/dinner or you know for any day.

One year ago: Weekly Meal Plan: March 21-27

Two years ago: Greek Potato Casserole

Three years ago: Baked Reuben Taquitos with Thousand Island Dipping Sauce

Four years ago: Raw S’mores Cookie Dough Bites

Five years ago: Corned Beef with Blackberry Mustard Glaze

GREEK DEVILED EGGS

Makes 2 dozen

EGGS

12 hard boiled eggs, cooled and shell removed

1/2 cup prepared hummus

1-2 Tbsp extra virgin olive oil

1 tsp Greek seasoning

1/2 tsp salt

TOPPING

1 Tbsp minced cucumber

1 Tbsp minced tomato

1 Tbsp minced red onion

1 Tbsp minced kalamata olive

1 Tbsp crumbled feta

1 tsp minced parsley, for garnish

1 tsp paprika, for garnish

Directions:

1. Slice eggs in half lengthwise, removing the yolk from the center of each egg. Place the yolks in a small bowl. Add the hummus, olive oil, seasoning, and salt. Mix with a fork until creamy. Adjust seasonings to taste.
2. Mix toppings together in a small bowl.
3. Spoon or pipe the mixture into the middle of each egg half. Add a dollop of topping and garnish with parsley and paprika. Serve immediately or refrigerate until ready.

Source: The Spiffy Cookie original