Gluten-Free Homemaker

Helping you be gluten free


Greek Deviled Eggs

These Greek Deviled Eggs use hummus instead of mayonnaise along with minced olives and tomatoes. It’s a delicious way to add variety to a classic recipe. And consider adding some of the optional toppings too.

These Greek Deviled Eggs use hummus instead of mayonnaise along with minced olives and tomatoes. It's a delicious way to add variety to a classic recipe. And consider adding some of the optional toppings too.

Print

Greek Deviled Eggs

Yield 12 deviled eggs

Ingredients

  • 6 hard boiled eggs, peeled
  • 6 Tablespoons hummus
  • 4 black olives, minced
  • 6 grape tomatoes, minced
  • 1 Tablespoon olive oil
  • Optional Toppings:
  • Feta cheese
  • Olive oil
  • Chopped black olives
  • Chopped chives

Instructions

  1. Slice peeled eggs lengthwise. Remove the yolks and place them in a bowl. Smash egg yolks with a fork.
  2. Add hummus, olives, tomatoes, and oil. Mix gently and thoroughly.
  3. Place yolk filling in a piping bag or in a Ziploc bag with a hole at the end for a tip.
  4. Pipe eggs with yolk filling. Top with additional toppings, if desired.

These Greek Deviled Eggs use hummus instead of mayonnaise along with minced olives and tomatoes. It's a delicious way to add variety to a classic recipe. And consider adding some of the optional toppings too.

This post may contain affiliate links. See my disclosure policy for more information.
If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *