Deviled eggs are one of my favorite snacks at parties but most of the times they are filled with mayo based filling. Don`t get me wrong – I love mayo when it`s homemade, just not the processed kind with 20 different unpronounceable ingredients.
So this spring I decided to make this delicious snack much healthier and all from scratch. What a better way to treat your body and nourish it with nutritious homemade meals!
These make a perfect snack for parties, or addition to lunch or dinner or even as a snack together with avocado toast – what a perfect combination. I served these for Easter and everybody loved them! I have tried making them with Greek yogurt instead of hummus and they come out as delicious so try it for yourself and don`t be afraid to experiment.
I served these on a bed of lettuce leaved and decorated with pickled red onions (chop red onions in rinds and place in a jar, pour over apple cider vinegar and leave in fridge for 2 days and enjoy). The flavors together are amazing and I love the crunchiness and creaminess all in one bite.
Here is a close-up of the ingredients I used and how it looks in process. Mix egg yolks with the rest of the ingredients together until well and scoop them back into the egg white boats. Top with fresh parsley leaf and sprinkle some spicy paprika on top. Keep refrigerated until served.
Do you know someone who would enjoy this recipe? Share it with them and let me know in the comments what you think!
- 6 eggs
- 1 tbsp extra virgin olive oil
- ½ tsp mustard
- ¼ tsp horseradish
- ⅛ tsp sea salt
- 2 tbsp homemade hummus
- Boil the eggs until they are hard, about 7 minutes, let cool in cold water
- Cut the eggs in half and spoon out the yolk
- In a bowl mix all ingredients together with egg yolks until creamy and no lumps are visible
- With a spoon scoop the egg yolk mixture back in to egg white halves
- Decorate with fresh parsley and spicy paprika