These spicy hummus deviled eggs have pickle juice-soaked mustard caviar, pepitas (pumpkin seeds) and a sprinkle of poppy seeds on top! I thought it also might be lovely to add a few pretty flowers too.You’ll require a pot, mesh strainer and 2 mixing bowls for this recipe. You’ll also require a pastry piping bag for these deviled eggs to ensure your ribbons of filling are perfectly mixed.
Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
Add mayo and spicy brown mustard to your egg yokes. Mix till creamy. Your filling should be the same consistency of your hummus. If it's too thick, add a little more mayo.
Garnish your eggs. Place your pepitas around the base of your eggs and carefully spoon your mustard seeds around the edge. Sprinkle with poppy seeds and add flowers if you're fancy ;)
Notes
You'll have more egg mixture than you'd usually need for 12 deviled eggs since half of the filling will be hummus, so fill your eggs liberally!