Spicy Deviled Eggs

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These deviled eggs are spicy, delicious and packed with protein. We substituted hummus for mayonnaise, for an extra boost of protein and fiber.

Makes 24 deviled eggs

  • 1 dozen large eggs, hard-cooked and peeled
  • 6 tablespoons plain hummus
  • 2 to 4 Tbsp. pickled sliced jalapeño peppers, minced
  • 1/2 tablespoon Everglades Heat, Hot and Spicy seasonings
  • 1 tablespoon mustard
  • 1/2 teaspoon cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Garnish: chopped fresh cilantro


  1. Cut eggs in half lengthwise, and carefully remove yolks.
  2. Mash yolks; stir in hummus and next 6 ingredients.
  3. Spoon or pipe egg yolk mixture into egg halves.
  4. Cover and chill at least 1 hour or until ready to serve.
  5. Garnish, if desired. Note: The fresher the eggs, the more difficult they can be to peel. For ease of peeling, buy and refrigerate your eggs 7 to 10 days before using.

Filed under: Appetizers, Side Dishes, Snacks,

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