No-Mayo Deviled Eggs

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lisa diven 1

"I made these for a church get together and the response was impressive."
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20 m 24 servings
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Original recipe yields 24 servings



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  1. Place one dozen eggs in large stock pot in cold water, bring to a boil and cook for 10 minutes. Drain the hot water and cool eggs to be peeled.
  2. Cut the eggs in half, removing the yokes to a separate dish. (no I am not yoking :-D )
  3. Arrange the egg half's on a serving tray
  4. Mash the egg yokes so there are no lumps, then add the hummus, cheese, mustard, garlic, salt and pepper until throughly mixed.
  5. Transfer the egg mixture to a zip-lock bag and snip off one end or use a pastry bag and pipe the mixture to the halved eggs.
  6. Sprinkle with paprika (if desired)
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I served these at a church event and received rave reviews about them.