Hummus Egg Salad Recipe

Bybob sinclair

My recipe development centers on transforming traditional dishes into something new and exciting while also adding to their nutritional value. My Hummus Egg Salad is a perfect nutritious meal and a delicious mélange of rich flavors and (otherwise traditional) creamy textures.

This version of the egg salad calls for not only four large eggs but a lovely 1/3 cup of hummus that has added so much creaminess and fiber that I might want to dub it a salad of sorts. To create a tasty base, I use 1/2 teaspoon of garlic powder and 1/4 teaspoon of paprika.

The amount of salt and pepper you add is entirely up to you. This salad is made fresh for every meal, so I use two tablespoons of fresh parsley, chopped up in the salad, and a medium-sized stalk of celery, diced and also added to the salad.

Lastly, I employ the “miniature” version of green onions, which, when finely sliced, provide the perfect balance of flavor. When enjoyed on its own or integrated into any of the above-mentioned sandwich forms, this salad is a fantastic source of fiber, thanks to the mélange both in the salad itself and the possible whole grain sandwich carrier.

Ingredients photo for Hummus Egg Salad Recipe

Ingredients

Ingredients photo for Hummus Egg Salad Recipe

Eggs are a rich source of protein, are muscle-friendly, and supply a multitude of necessary vitamins.

Hummus: Adds a creamy texture; rich in fiber and healthy fats.

Low-fat, high-protein Greek yogurt adds creaminess and tanginess.

Juice from lemons: Supplies a vitamin C, imparts an invigorating zing.

Dijon mustard: Provides an extra flavor component with a zippy spice and deepness.

Parsley is a fresh herb that adds flavor and important nutrients.

Celery has a crisp structure, is low in calories, and is a potent source of fiber.

Ingredient Quantities

  • 4 large eggs

  • 1/3 cup hummus

  • 2 tablespoons Greek yogurt

  • 1 tablespoon lemon juice

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • Salt and pepper to taste

  • 2 tablespoons chopped fresh parsley

  • 1 stalk celery, diced

  • 2 green onions, finely sliced

  • Optional: lettuce leaves or whole grain bread for serving

Instructions

1. Start by boiling the eggs: put the eggs into a pot and cover them with water. Bring the water to a boil, then reduce the heat and let them simmer for 10 minutes. Remove from the heat and move the eggs to an ice bath.

2. After they have cooled, peel the eggs and chop them coarsely. Set them aside.

3. In a mixing bowl, blend the hummus, Greek yogurt, lemon juice, and Dijon mustard. Stir until smooth and well blended.

4. Blend the garlic powder, paprika, and a dash each of salt and pepper into the hummus mixture. Whip until everything is well merged.

5. Chopped eggs should be folded gently into the mixture, with a close watch to make sure they are well coated.

6. Dice fresh parsley and add it, along with diced celery and sliced green onions, to the egg mixture. Stir to combine all ingredients evenly.

7. Sample the salad and recalibrate the seasoning if it does not reach your desired level of taste with more salt and pepper.

8. Refrigerate the bowl, covered with plastic wrap, for a minimum of 15 minutes to let the flavor assemble into a harmonious blend.

9. To serve, use as a base either whole-grain bread or lettuce leaves.

10. Scoop the egg salad made with hummus onto the base you’ve prepared for serving, and if you want, garnish it with more parsley or some paprika. Serve it cold.

Equipment Needed

1. Pot
2. Stove
3. Bowl for ice bath
4. Mixing bowl
5. Measuring cups and spoons
6. Knife
7. Cutting board
8. Mixing spoon or spatula
9. Whisk (optional, for blending)
10. Plastic wrap

FAQ

  • Can I use store-bought hummus?Indeed, while it is convenient and quite acceptable, even good, store-bought hummus, homemade hummus can add something special, something personal, to your dishes.

  • What is the purpose of Greek yogurt in this recipe?Creaminess and a slight tang from the Greek yogurt balance the flavors and make the salad lighter.

  • Can I substitute the Dijon mustard?Should it be necessary, yellow mustard or honey mustard might be utilized; however, they could alter the flavor profile minutely.

  • How should I serve the hummus egg salad?There are many different and delightful ways to serve chicken salad: in a sandwich on whole-grain bread, in a lettuce wrap, or as a dip with crackers.

  • Is there a substitute for celery?Indeed, if you prefer, you may use diced cucumber or chopped bell pepper, which can impart a similar crunch.

  • How long will it keep in the fridge?The egg salad made with hummus can be kept in the refrigerator for a maximum of 3 days and as long as possible if you store it in an airtight container.

  • Can I add additional spices or ingredients?Certainly! You’re welcome to add cumin or fresh herbs such as dill or cilantro to your liking.

Substitutions and Variations

Greek yogurt: Use sour cream or extra hummus as a substitute if you prefer a dairy-free option.
Dijon mustard: Use yellow mustard or whole grain mustard for a milder flavor.
Lemon juice can be replaced with apple cider vinegar or white wine vinegar, which will similarly provide an acidic punch, albeit with a different flavor profile.
Substitutes for fresh parsley: Use fresh cilantro or dill for a similar but distinct herbaceous flavor.
Celery: Use diced cucumber or bell peppers instead for added crunch and freshness.