Dreamy No Mayo Deviled Eggs

Ingredients

• 6eggs
• 95 ml (⅓ cup plus 1 tablespoon)hummus
• 30 ml (2 tablespoons)olive oil
• ¼ teaspoonfreshly ground pepper
• ¼ teaspoonsalt
• 15 ml (1 tablespoon)relish
• to garnishpaprika

Instructions

1. 1

   Cook the eggs

   Put the eggs in a pot and cover them with cold water. Bring the water to a boil over high heat, then turn off the heat and leave the eggs in the pot for 14 minutes.

2. 2

   Cool the eggs

   Lift the eggs out with a slotted spoon and run cold water over them. Leave them to cool for 10 minutes.

3. 3

   Peel the eggs

   Once the eggs are cool, remove their shells.

4. 4

   Separate the yolks

   Cut the eggs in half and scoop the yolks into the bowl of a food processor. Repeat with the remaining 5 eggs.

5. 5

   Blend the filling

   Add the hummus, olive oil, pepper and salt to the yolks, then purée in the food processor. Add the relish and pulse 3 to 5 times to mix it in.

6. 6

   Fill and garnish

   Transfer the yolk mixture to a piping bag and pipe about 1 teaspoon into each egg-white half. Sprinkle with paprika.

What are devilled eggs?

Devilled eggs are hard-boiled eggs cut in half, with the yolks mixed into a seasoned filling and returned to the whites. They are a familiar party appetiser in Britain and the United States, with versions found in many cuisines.

This version uses hummus and olive oil in place of mayonnaise. Hummus gives the filling a creamy texture and savoury depth, while relish adds a sharp, sweet note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 4g protein, 2g carbs, 5g fat.

The eggs provide most of the protein, while the hummus contributes some carbohydrate and the olive oil supplies much of the fat. Serve a portion with salad or crunchy vegetables for a more varied plate.

Why use hummus?

Hummus binds the yolks into a smooth filling without mayonnaise. A classic hummus works well here, but the brand and seasoning can affect how much salt the mixture needs.

Olive oil loosens the mixture and adds richness. Add the measured amount with the other filling ingredients, then blend until the yolks are evenly incorporated.

Getting the eggs right

Cold water: start with the eggs covered in cold water, then bring the pot to a boil over high heat. Once it boils, switch off the heat and leave the eggs for the specified 14 minutes.

Cooling: run cold water over the eggs after lifting them from the pot, then leave them to cool for 10 minutes. Cooling makes them easier to handle before peeling and cutting.

A smooth filling

Yolks first: process the yolks with the hummus, oil, pepper and salt until the mixture is smooth. Scrape down the bowl if needed so no dry yolk is left unmixed.

Relish last: pulse just 3 to 5 times after adding it. This mixes the relish through without blending it as thoroughly as the yolks.

Filling the egg whites

A piping bag makes it easier to divide the filling neatly among the 12 egg-white halves. Pipe about 1 teaspoon into each, as directed; a small spoon can also place the mixture into the hollows.

Finish with paprika after filling, so it stays visible on top. Keep the halves steady on a plate or tray as you pipe.

Serving ideas

Serve these as a starter or part of a buffet, alongside crisp vegetables, salad leaves or other small savoury bites. Their rich, creamy filling pairs well with fresh, crunchy accompaniments.

For a simple plate, add a green salad and some sliced vegetables. Keep the devilled eggs chilled until it is time to serve.

Recipe notes & tips

• Use a pot large enough for the eggs to sit in a single layer.
• Keep the eggs covered with cold water before bringing them to a boil.
• Let the eggs cool for the full 10 minutes before peeling.
• Blend the yolk mixture until smooth before adding the relish.
• Use a small piping tip or snip a narrow opening in the piping bag for neater filling.

Variations

• More paprika: add a little extra on top for a stronger, warm spice note.
• Herb finish: scatter finely chopped chives over the filled halves just before serving.
• Spicy relish: use a hotter relish for a sharper kick.
• Coarser texture: stir the relish in by hand instead of pulsing it.
• Spoon-filled: use a teaspoon to fill the whites if you do not have a piping bag.

Common mistakes to avoid

• Skipping the cooling time: hot eggs are harder to handle; let them cool for 10 minutes before peeling.
• Rough peeling: remove the shells gently so the egg whites stay intact.
• Uneven filling: divide the mixture across all 12 halves, aiming for about 1 teaspoon each.
• Over-processing the relish: pulse only 3 to 5 times after adding it.
• Filling warm whites: allow the eggs to cool before cutting and piping in the mixture.

How to store

Keep the filled eggs covered in the fridge and eat within 2 days. They are best served chilled; avoid leaving them at room temperature for an extended period.

Frequently asked questions