Spice up your appetizer tray with these Mango Sriracha Hummus Deviled Eggs! Each bite is sure to please your party guests.
OK, so first I must tell you that I cannot take full credit for the idea to fill a hard boiled egg with hummus. As brilliant as it is, it didn’t come from my head.
It all started one morning while I was walking on the treadmill while checking Facebook and reading emails, etc. etc. I saw a message from my friend, Chris, of Fork and Burger and Sugarush. Since he knows how much I LOVE hummus, he told me about a dish he made combining hummus with deviled eggs.
Since then, I tried to find the perfect hummus to create my own hummus deviled eggs. I thought about using some of my own hummus recipes, but decided against it. I wanted to go a whole new hummus flavor, one that epitomized the “deviled” part of deviled eggs.
Fast forward months later and I’m in Whole Foods gettin’ my grocery shoppin’ on when I spot a hummus sampling. Now, as much as I love hummus, I usually won’t go for the store-bought stuff. You see, the majority of store-bought brands use tahini, which of course, is a traditional ingredient for classic hummus. I’ll eat hummus with tahini if I have to, but choose not to use it when I make my own, because, well, you know the saying: “There are two types of people in this world: Those who like tahini, and those who don’t.”
Or maybe it was about Neil Diamond…oh, well, whatever…
So, getting back to the point, I walked up to the sampling table and glanced at the selection of hummus flavors being offered by the Roots brand. When I saw the mango sriracha, I knew I had to taste it, tahini and all.
One bite and I was hooked. Not only was I hooked, but I knew this was THE ONE, the perfect flavor for my hummus deviled eggs. Smooth, creamy and a little bit spicy – just the right amount of “deviled” that I was looking for.
I decided to add a little more heat with some sriracha mayonnaise to the eggs, but you can leave it off and they’ll still be mouthwatering bites of deliciousness that your guests will love. 🙂
Learn how to make them
Start by boiling, peeling and cooling six eggs. Then, cut each egg in half lengthwise. Pop out the yolks and save for future use. We used ours sprinkled on a salad of mixed greens with a little balsamic vinaigrette, but you can also enjoy them for breakfast with a little salt and pepper or add them to your favorite potato salad recipe.
Next, scoop hummus into a piping bag with a large star tip. Pipe a generous amount of hummus into each egg white half.
Drizzle sriracha mayonnaise onto each egg and garnish with chopped parsley. Serve and enjoy! 🙂
- 6 hard boiled eggs, peeled and cooled
- 1 (8 oz.) container of Roots brand Mango Sriracha Hummus
- Sriracha mayonnaise, for garnish (I used Lee Kum Kee brand)
- Fresh chopped parsley, for garnish
- Cut each egg in half lengthwise. Pop out the yolks and save for future use.
- Scoop hummus into a piping bag with a large star tip
- Pipe a generous amount of hummus into each egg white half.
- Drizzle desired amount of sriracha mayonnaise onto each egg.
- Garnish with desired amount of chopped parsley.
- Serve immediately for best quality, but if you must store them, be sure there are in an air-tight container that is deep enough for the hummus not to touch the lid. Enjoy within 24 hours.
Do you know another hummus flavor that would be perfect in a “deviled egg?” Let me know what you think in the comments. 🙂
Disclosure of Material Connection: I received two T-shirts from Roots Hummus following the creation and publication of this post; however, I was not paid for my opinion. All my opinions are my own. I chose to use Roots Hummus in my recipe after sampling it and was not asked to do so by any representative of the Roots Hummus company. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”