Recipe courtesy of Mary Giuliani
Recipe courtesy of Mary Giuliani
Watch how to make this recipe.
Deviled Egg Bar
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 24 deviled eggs
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 24 deviled eggs
Ingredients
Suggested Toppings:
Homemade Hummus
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Directions
- Slice the eggs in half lengthwise.
- Remove the yolks to a medium bowl. Mash with a fork then add the hummus and stir until smooth. Alternatively, mash the yolks in a stand mixer fitted with the paddle attachment. Add the hummus and mix until smooth. Transfer the filling to a pastry bag with your desired tip (or a large resealable bag with one corner snipped).
- Pipe the filling into the egg whites and transfer to a platter. Refrigerate for up to 2 hours.
- For the deviled egg bar: Serve the deviled eggs with as many of the suggested toppings as desired in individual bowls, letting guests customize their own deviled eggs.
Homemade Hummus
Yield:
Makes about 2 1/2 cups.
- Combine the chickpeas, lemon juice, tahini and garlic in a food processor. Process until smooth. With the machine running, slowly stream in the olive oil and continue to process until smooth. Season with salt and pepper.
