Deviled Egg Bar

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 24 deviled eggs
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2 cups Homemade Hummus (recipe follows) or store-bought hummus

Suggested Toppings:

Cayenne pepper

Mustard powder

Wasabi powder

Thinly sliced pancetta, cooked until crispy

Chopped tarragon leaves

Snipped chives

Sea salt

Freshly ground black pepper

Homemade Hummus

One 15.5-ounce can chickpeas, rinsed and drained

1 lemon, juiced

1/2 cup tahini

2 cloves garlic

5 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper


  1. Slice the eggs in half lengthwise.
  2. 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).
  3. Pipe the filling into the egg whites and transfer to a platter. Refrigerate for up to 2 hours.
  4. 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.
  1. 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. 
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Claire Thomas

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