Moroccan Hummused Deviled Eggs

A new twist on an old favorite! Try this easy appetizer recipe for deviled eggs with Moroccan hummus, instead of egg yolks.


  1. 6 hard boiled eggs, peeled and cut lengthwise
  2. 2 cups of desired hummus


  1. Remove eggs yolks from eggs and discard or save to make traditional deviled eggs for a variety.
  2. With a pastry bag (or freezer bag with corner cut off), pipe hummus on egg halves. You can sprinkle with finely chopped parsley with most types of hummus or paprika or crushed red pepper for traditional hummus.
  3. Serve chilled.


Aman Tandon
Regional Exec. Chef
The Pride Hotel

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