CARE Snack: Hummus Deviled Eggs

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CARE Snack: Hummus Deviled Eggs

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Model to your guests that classic favorites like Deviled Eggs can be transformed into nutrient-rich versions that work towards health goals, not against. These classic appetizers are filling, delicious, and gorgeous to serve.

  • Total Time: 45 minutes
  • Yield: 9 servings 1x


  • 9 large eggs , hard boiled, yolks discarded (composted)
  • 1 1/2 cups (1, 15 oz can) chickpeas, drained
  • 4 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoon tahini (or sesame butter)
  • 1/8 teaspoon salt (to taste)
  • 1/4 cup water, as needed


  1. Place eggs in a small saucepan pan and cover with water. Bring to boil and remove from heat. Cover and allow to set for 15 minutes.
  2. Pour off water and run under cold water to cool. Once cool, peel eggs and halve them. Remove egg yolks (and compost). Set halves aside.
  3. In a food processor or blender, add chickpeas, garlic, lemon juice, olive oil, sesame butter, and salt. Blend. Begin to add water slowly until thick ‘dip-like’ consistency. Place mixture in a bowl.
  4. Evenly distribute the hummus mixture into the yolk cavity of the 18 egg halves (~ 1 1/2 tbsp per half).
  5. Enjoy 2 halves per snack portion.


  • Whole sesame seeds can also be used (in place of tahini or prepared sesame butter). Simply grind in a coffee or spice grinder until ‘mealy’ or creamy like nut butter and add to mixture.


  • Serving Size: 2 halves
  • Calories: 105
  • Sugar: 1g
  • Sodium: 86mg
  • Fat: 5g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 0mg

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