Deviled eggs, in various forms, have been around for centuries. One of the earliest recipes appeared in Platina’s 15th century De honesta voluptate et valetudine. This version featured yolks that were mashed with cheese, finely chopped herbs and raisins and then stuffed back into the whites before being fried in oil. By the 16th century, the practice of stuffing egg whites with a yolk mixture had become quite common. As recipes began calling for hot and spicy ingredients, like cayenne pepper, the term “deviled” was adopted for somewhat obvious reasons (heat, devils– you see the connection). In the early 18th century, the term was often used to describe dishes cooked with spice or served with spicy condiments. In France the phrase à la Diable is used in a similar fashion.
As deviled eggs became a popular treat at community events and church functions, they were referred to as “mimosa eggs” or “salad eggs” in order to avoid any unholy name connection. Though mayonnaise is often used to bind the mashed egg yolk, it did not appear in any recipes until Fannie Farmer’s Boston Cooking School cookbook in 1896 and was not commonly used until the 1940s. Interestingly, nowadays deviled eggs tend to be quite mild in flavor. Mustard is used to give them a slight kick, and sometimes a bit of mild paprika is sprinkled on top.
With this recipe, I decided to take deviled eggs back to their spicy “devilish” roots. I replaced half the yolks with hummus and ditched the mayo to make the recipe a bit healthier. I added sriracha (of course!) to spice things up. A sprinkle of smoked paprika brings the whole shebang together. These little guys are total flavor bombs, highly addictive. Serve them at your next soiree, and be sure to have extras on hand– they are devilishly delicious!
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Hummus Sriracha Deviled Eggs
Spiced up, lightened up, smoky deviled eggs recipe. Lower cholesterol and lower fat than traditional deviled eggs, with an addictive spicy kick.
- 8 large eggs
- 1 3/4 cups chickpeas, cooked or canned and drained reserve cooking liquid or liquid from the can
- 3 tbsp tahini
- 4 cloves roasted garlic (see notes)
- 2 tbsp freshly squeezed lemon juice
- 1 1/2 tbsp sriracha
- 1 tbsp extra virgin olive oil
- 2 1/2 tsp honey
- 1/2 tsp salt
- Smoked paprika for garnish
You will also need: Food processor, pastry piping bag with decorative tip (optional), mesh strainer
Place eggs in pot and cover with cold water. Bring to a rolling boil over high heat. Turn off the heat and let sit for 15 minutes. Remove with a slotted spoon and run cold water over the eggs. The eggs are easiest to peel if they're still slightly warm. Also, older eggs peel easier than fresh. Cut peeled eggs in half with a sharp knife, dipping the knife in water between each egg so they slice smoothly.
Scoop out the yolks. Reserve 4 of the yolks in bowl of a food processor. Discard the other yolks (or save them as a special treat for your dog!). Add the chickpeas, tahini, roasted garlic, lemon juice, sriracha, extra virgin olive oil, honey and salt to the food processor and process, adding the reserved chickpea liquid in small batches until mixture is smooth and easily spreadable. If you're spice sensitive, you might want to start with 1/2 tbsp sriracha and add more to taste.
Use a pastry bag with tip to pipe the hummus mixture into the halved eggs (or, if you want to be less fancy, just scoop a bit of the mixture into each egg).
Dust the eggs with smoked paprika using a mesh strainer to disperse the spice neatly and evenly.
If you have leftover filling, place it in a small bowl for spreading on crackers. These deviled eggs can be made up to 1 day ahead and refrigerated in a covered container until ready to serve. Refrigerate them immediately after making, do not leave at room temperature for very long or they may spoil.
Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford UP, 1999. Print.
Treistman, Ann. Who Put the Devil in Deviled Eggs?: The Fascinating Stories behind America’s Favorite Foods. New York: Skyhorse Pub., 2011. Print.