Mediterranean Black Olive Hummus Deviled Eggs
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These Mediterranean Black Olive Hummus Deviled Eggs pack a punch of flavor and are full of heart healthy ingredients. Whip up a batch for your next dinner party. You’ll have your guests impressed!
I am a huge fan of the Mediterranean diet. Not only is it rated as one of the top rated diets by US News 2015 for weight loss and chronic disease prevention but it is full of flavorful foods and ingredients. Olives are an essential part of the Mediterranean diet and contain heart healthy mono-unsaturated fatty acids and other nutrients including Vitamin E, Vitamin A, iron and fiber. Their unique flavor and texture makes them a great addition to a variety of recipes.
For my California Ripe Olive inspired recipe I decided to pack in a bunch of Mediterranean flavors into one bite size appetizer. My Mediterranean Black Olive Deviled Dggs combine eggs yolks with black olives, hummus, Dijon mustard, sun dried tomatoes, basil, and olive oil. The ingredients complement each other to create a creamy flavor packed filling that is so good I could eat it by the spoonful.
This recipe makes a great appetizer for your next dinner party but would also work as a quick afternoon snack or addition to a salad for lunch.
- 1 dozen eggs
- ½ cup roasted red pepper hummus (or original)
- 2 teaspoons dijon mustard
- 2 tablespoons olive oil
- ½ cup California Black Ripe Olives plus 4 olives, liquid drained
- 2 tablespoons sun dried tomatoes, diced
- 2 tablespoons basil, diced finely
- In a sauce pan add eggs, cover with water. Bring to a boil and cook for 5 minutes, turn off heat and let sit in water for another 12 minutes.
- While eggs are cooking prepare filling. Add hummus, dijon mustard, olive oil, ½ cup black olives, sudried tomatoes and basil into a small food processor.
- Once eggs are cooked remove eggs and run under cold water. Peel eggs, cut in half lengthwise. Spoon out yolk and place yolk into food processor along with other ingredients.
- Pulse ingredients in food processor until combined.
- Add filling to a small zip lock bag. Cut off corner of one side of the bag and pipe filling out of that corner. Evenly fill each egg white half with the filling.
- Thinly slice remaining 4 olives width wise and garnish each deviled egg.
“I received free samples of California Ripe Olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.”
