Diabetic Cooking

Mediterranean Deviled Eggs

Enjoy this twist on a traditional snack. This made-over version of the classic replaces the high-fat egg yolks with a hummus-based filling, cutting the calories and fat by roughly two-thirds. 



  • 1/4 cup finely diced cucumber
  • 1/4 cup finely diced tomato
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 6 hard-cooked eggs, peeled and sliced in half lengthwise
  • 1/3 cup roasted garlic or any flavor hummus
  • Chopped fresh parsley (optional)


Combine cucumber, tomato, lemon juice, and salt in small bowl; gently mix.

Remove yolks from eggs; discard. Spoon 1 heaping teaspoon hummus into each egg half. Top with 1/2 teaspoon cucumber–tomato mixture and parsley, if desired. Serve immediately.

Yield: 12 servings.

Serving size: about 2 filled egg halves.

Nutrition Facts Per Serving:
Calories: 49 calories, Carbohydrates: 3 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 157 mg, Fiber: 1 g

Exchanges per serving: 1 meat.

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