- 1 dozen hard-boiled eggs
1 16-ounce container hummus
- Remove the shells from the hard-boiled eggs and discard. Rinse the eggs under cool water, then pat dry. Cut the eggs in half lengthwise. Carefully scoop out the yolks and place them in a bowl.
- Mash the yolks with a fork, and to that same bowl, add the hummus. Mix the yolks and hummus together until creamy.
- Spoon the egg mixture into the egg-white halves. Top with the almonds and a pinch of paprika. Serve immediately.
- Appetizers, Finger Foods
- North American
- Calories per serving