Mediterranean Deviled Eggs

The devil’s in the details … and they’re delicious!
Serves 18 Total 30-60 Minutes


  • 1 8-oz container of Cedar’s Original Hommus
  • 9 eggs
  • 2 pitted Kalamata olives, finely diced
  • Fresh parsley, roughly chopped
  • Paprika


  1. Place eggs in a pot, then fill with hot water to the top of the eggs.
  2. Bring water to boil on a stove over medium high heat, then boil for 20 minutes.
  3. Once boiled, remove eggs from hot water and allow to cool.
  4. After eggs have cooled, carefully peel off outer shell.
  5. Slice hard boiled eggs in half, lengthwise.
  6. Carefully scoop out yolks from eggs.
  7. Transfer hommus to piping bag and pipe into egg white halves.
  8. Sprinkle hommus-filled eggs with paprika, then top with olive pieces and parsley.
  9. Enjoy!
        Contributed by @thefrugalgirls