Fridge Friend Recipes
Devilled Eggs with Jalapeño Houmous and Cheese recipe
Creamy devilled eggs with a lively jalapeño houmous filling and a savoury cheese finish. Bright, punchy and ideal for sharing as a quick snack or starter.
20 min · Easy · British Jump to method
Ingredients
- 8 Eggs
- 80g Jalapeño Houmous
- 25g Cheese
- 1 tbsp Parsley
| Nutrition | Per serving |
|---|---|
| Calories | 124 kcal |
| Protein | 9.9 g |
| Carbohydrates | 1.5 g |
| Fat | 8.7 g |
| Saturated fat | 2.7 g |
| Fibre | 0.3 g |
| Sugar | 0.5 g |
| Sodium | 101 mg |
Why this works
A protein-rich, lower-carbohydrate snack that is quite filling, but the cheese and eggs add some saturated fat.
High-quality protein. Eggs and cheese provide complete protein, supporting satiety and muscle maintenance.
Source of B12 and choline. Eggs are rich in vitamin B12 and choline, which support red blood cell formation and normal nerve function.
Watch sodium and saturated fat. Cheese and houmous can contribute sodium, and the yolks plus cheese increase saturated fat modestly.
Method
- Place the eggs in a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes.
- Drain the eggs and cool under cold running water, then peel and halve them lengthways.
- Scoop out the yolks into a bowl. Add the jalapeño houmous and a little chopped parsley, then mash until smooth and creamy.
- Season lightly with salt and black pepper if using, then spoon or pipe the filling back into the egg whites.
- Top with finely grated cheese and a little extra parsley to serve.
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