Directions

1. 1

   Place the eggs in a pot and cover completely with cold water. Bring to a rolling boil over high heat. Once boiling, remove from heat, cover the pot, and let the eggs sit undisturbed for 15 minutes to hard cook. This method ensures a fully cooked yolk with an internal temperature of 160°F (71°C), which is safe for consumption.

2. 2

   Using a slotted spoon, carefully transfer the hot eggs to a bowl of cold water or ice bath. Let them cool for 2–3 minutes until they are cool enough to handle but still slightly warm, as warm eggs peel more easily. Gently crack and peel each egg under cool running water, starting from the wider end.

3. 3

   Pat the peeled eggs dry with a clean paper towel. Using a sharp knife dipped in water between each cut to keep the blade smooth, carefully slice each egg in half lengthwise. Using a small spoon, gently scoop out all the yolks into a bowl. Reserve 4 yolks in the bowl of a food processor; discard or save the remaining yolks as desired.

4. 4

   Add the drained chickpeas, tahini, roasted garlic cloves, fresh lemon juice, sriracha, extra virgin olive oil, honey, and salt to the food processor with the 4 egg yolks. Pulse and blend until the mixture begins to break down, then slowly add the reserved chickpea cooking liquid—add it in small batches while processing—until the hummus reaches a smooth, creamy, and easily spreadable consistency. Taste and adjust sriracha if desired for heat level.

5. 5

   Transfer the hummus mixture into a pastry bag fitted with a decorative tip. Pipe the filling generously into each egg white cavity, or use a small spoon to scoop and fill the eggs if you prefer a simpler presentation.

6. 6

   Lightly dust the top of each filled egg with smoked paprika using a fine-mesh strainer to distribute the spice evenly and neatly.

7. 7

   Transfer the filled eggs to a serving platter or covered container and refrigerate immediately. Any leftover hummus filling can be stored separately in a small bowl and served with crackers. The deviled eggs can be made up to 1 day ahead; store covered in the refrigerator and do not leave at room temperature for extended periods to prevent spoilage.