Let’s talk Healthy Hummus Deviled Eggs…
I have an incredible love for eggs, seriously – I love them. Poached, scrambled, boiled, fried, sunny-side-up with runny yolks, I could eat them every day, actually, I pretty much do! When I was pregnant with Hemsley I had a bunch of random food aversions and many of the foods I loved I just couldn’t stomach, but not eggs, I could still eat and enjoy my beloved eggs. This healthy hummus deviled eggs recipe is one of my favourite ways to enjoy this delightful food.
Deviled eggs (also sometimes spelled “devilled”) are essentially “stuffed eggs”, usually filled with a paste or filling made from egg yolks, mayonnaise, and mustard. They can be very rich and indulgent, especially when made with mayonnaise but I’ve figured out how to make a bit of a healthier version with added veggies!
Because deviled eggs are made from hard-boiled eggs they are actually a great source of protein and even healthy fats from the egg yolks. For my version I use the eggs yolks but not all of them, blending the yolks with a natural hummus that brings in more healthy fats, fibre, and complex carbohydrates. The hummus brings in lots of creaminess and flavour and works as a perfect substitute for mayonnaise.
For some added texture to these healthy hummus deviled eggs I chose to add in a sneaky little addition of kale and bell pepper. Yep, there’s kale in these deviled eggs my friends and it works wonderfully!
The kale and bell pepper give these eggs a little bit of crunch mixed with the rich and creamy egg yolk and hummus filling. These healthy hummus deviled eggs end up making the perfect mid-day snack, or even a lunch as one serving contains 21g of protein (that’s about as much as a palm-sized chicken breast!). I also love that there’s minerals, vitamins, fibre, and healthy fats.
Balance, I love that macronutrient balance!
And really, how pretty do these healthier deviled eggs look?? They certainly make a great party appetizer and with Easter coming up next month, they would be a wonderful addition to a big Easter family feast.
Have you made deviled eggs before? Do you try to make them a little healthier or stick with the good ol’ classic? I’d love to read about it in the comments! Also, be sure to pin the photo below to save this recipe for later and of course, share the love!
- 5 Large Free-Range Organic Eggs
- ¼ cup prepared hummus
- ⅓ cup kale, chopped finely
- ¼ cup bell pepper, chopped finely
- ¼ tsp paprika
- pinch of salt and pepper
- Boil the eggs for 9 minutes until done and run under cold water, then remove the shells.
- Cut each boiled egg in half and remove the yolk.
- Save 3 of the 5 yolks and discard the others (or save for another use).
- In a bowl mash together the yolks and hummus until smooth.
- Fold in the chopped kale and bell pepper.
- Scoop the hummus mixture back into the hollowed egg white halves.
- Sprinkle each with salt, pepper, and paprika.
Have a lovely Sunday!