Deviled eggs are comfort food for most of us, so how can they be fancy? Adding hummus and za’atar not only makes these Middle Eastern Deviled Eggs fancy, but amazingly delicious!
This week we’re sharing recipes for hummus. I didn’t go for the obvious and make some hummus because I figured enough people would do that. I thought I’d take hummus and kick it up a bit. Make something with it. Because sometimes we all have that little bit left over from a party and don’t know what to do with it.
Make some deviled eggs with it! Depending on how thin the humus is, you could probably replace all the mayonnaise with the hummus. If it’s thicker, you might want to thin it with some mayonnaise or maybe a little more olive oil or lemon juice.
First off, just LOOK at them. You can tell they’re not your typical deviled eggs. These eggs are definitely kicked up and taste like they’re from a fancy schmancy restaurant. A Middle Eastern one, in fact.
You see, these Middle Eastern Deviled Eggs have intricate and complex flavors. It’s not just egg yolks, mayonnaise, and sweet relish. It’s not even dill relish. There’s NO relish in these babies.
What is in Middle Eastern Deviled Eggs?
I’ll get to what’s in them in a minute. But first I want to tell you how this idea came up. You see, Mom has been here for a few weeks now. She’s helping a friend recover from back surgery. The friend can’t drive while she’s on certain medications for her back.
While Mom was staying with us, this event popped up and we started thinking of ideas for ways to use hummus. I can’t even remember most of the ideas we played with. Some kind of dip, maybe spread or bruschetta; just throwing ideas out there.
Then we thought about taking something normal and elevating it. Stir it into some ground beef for burgers or even a spread on top of a burger. Add it to some peanut noodles.
Then I mentioned deviled eggs.
You can put anything you want in the filling for a deviled egg. But I wanted it to be something way into left field of normal or traditional. It had to be something creamy already. Not avocado…don’t want to go down that route. Cheese? No. Maybe later. Hummus!!
What is hummus?
For those that don’t know, hummus is a Middle Eastern dip or spread made from cooked, mashed chickpeas or garbanzo beans blended with tahini, lemon juice, and garlic. That’s the basics.
Hummus is common and popular across the Middle East. It’s eaten as part of meze or accompanied with falafel, grilled chicken, fish or eggplant. It’s typically served cold or at room temperature. However, in Palestine and Jordan it’s sometimes served warm. Which sounds interesting to me.
But what kind of hummus?
Traditional, jalapeno, red pepper, olive. Olive. Kalamata olive! AND red pepper! Greek with some yogurt? Lemon and dill? No. Olives, hummus, roasted peppers; why not Middle Eastern? Add some sumac or harissa? Za’atar!! It has that “what is that interesting flavor” quality about that most don’t recognize.
Told you I’d get to what’s in these eggs that makes them fancy, didn’t I? These eggs have your standard egg yolks and some mayonnaise, but they also boast two kinds of hummus; kalamata olive and roasted red pepper. They also have some za’atar in the mixture, too.
The combination of the two hummus flavors ensures that one doesn’t overpower the other. It also adds to the super creamy texture of these Middle Eastern Deviled Eggs. They also play off the za’atar which you can see flecked throughout the eggs.
Middle Eastern Deviled Eggs definitely ARE NOT your Nana’s deviled eggs.
Not that I don’t love a good, southern style deviled egg, but this just goes to show you how fancy comfort foods can be!
Set these out for your guests and I know they will definitely be a conversation starter starter. Get it? Starter as in appetizer? Anyway, your guests will want to know what’s in these elegant looking eggs. Once they take a bite, they’ll want the recipe. They might even start to think of their own way to kick up some comfort food.
What’s your favorite way to serve deviled eggs? Have you ever tried to fancify them?
For deviled eggs:
- 8 large eggs
- 2 tablespoons Kalamata olive hummus
- 3 tablespoons roasted red pepper hummus
- 1/4 cup roasted red peppers
- 2 tablespoons mayonnaise
- 2 teaspoons za’atar
- 1 teaspoon sumac
- 1 1/2 teaspoons sesame seeds
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Place the eggs in a medium pot of water and cover with cold water. Bring to a boil, cover, and remove from heat. Allow to rest 12 minutes before draining.
- While the eggs are cooking, prepare the za’atar. Combine the ingredients in a small bowl and set aside.
- Fill the pot with cold water and allow to sit at least 10 minutes. Drain, cover, and lightly shake the eggs in the pot until some of the shell starts to come off. Peel the eggs completely, rinse, and slice in half.
- Remove the yolks and place in a food processor along with the hummus, roasted red peppers and mayonnaise. Process until the yolk mixture is smooth and creamy.
- Add the za’atar to taste starting with 1/2 teaspoon. I wound up with 2 teaspoons, but sumac is an interesting flavor that might be powerful to some; so, start light and taste often.
- Pipe or spoon the yolk mixture into the egg halves, garnish with za’atar, roasted red peppers, or Kalamata olives, and serve.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 125Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 187mgSodium 156mgCarbohydrates 4gFiber 1gSugar 1gProtein 7g
More Hummus Recipes:
- Hummus Kozhukattai/Hummus and Rice Steamed Dumplings from Magical Ingredients
- Layered Mediterranean Dip from That Recipe
- Middle Eastern Deviled Eggsfrom A Kitchen Hoor’s Adventures
- Middle Eastern Nachos from The Art of Natural Living