Stuffed eggs with avocado and wasabi or hummus

Finding healthy finger food to take to summer parties can be a struggle. Vegetable sticks can only go so far and are generally left sitting limp at the end of the party. However, these stuffed eggs disappearlike they are going out of fashion.

If you keep hard boiled eggs in your fridge for snacks, and if you don’t, you should, these recipes area breeze.  The first filling is a traditional hummus recipe, a great stand by for any occasion if you have tinned chickpeas in the pantry. While the second filling is the true star of the show. Avocado and wasabi ‘cream’ and was deemed ‘better than mayonnaise’ .


  • 12 hard boiled eggs (see note)
  • 1 can chickpeas, drained
  • 2 cloves garlic, finely chopped
  • 1 tablespoon tahini (Sesame paste)
  • juice of half a lemon
  • 2 tablespoons  extra virgin olive oil
  • a pinch salt
  • 1-2  tablespoon water
  • a pinch of sumac
  • 1 ripe avocado
  • 1 lime, juiced
  • 1/2 teaspoon wasabi paste
  • a pinch of salt
  • a pinch of smokey Spanish paprika or chipotle powder

Remove the shells from the eggs and slice in halve. Scoop out  the yolks from the eggs, setting aside 4 for the avocado cream. Discard, store or feed to your pets the remaining yolks.

To make the hummus filling combine the chickpeas, garlic, tahini, lemon juice, oil and salt in a food processor and blend to a paste. Add 1-2 tablespoons of water to make a thick creamy paste consistency.

To make the wasabi avocado filling.Take the reserved yolks and place them in a food processor  with the avocado, lime juice, wasabi paste and salt. Blend until smooth. Add a small splash of water if the mixture feels a little thick.

Use a piping bag fitted with a star nozzle to fill each of the halved yolks.  Sprinkle sumac over the hummus filled eggs and paparika or chipotle powder over the avocado filled ones.

How to hard boil an egg
Place the eggs in a saucepan just big enough for the eggs to cover the bottom with room for one of two more eggs. Cover with cold water to double the height of the eggs and bring to the boil, uncovered. As soon as the eggs come to the boil, place a lid on the pan and remove it from the heat. Stand for about 15 minutes and then rinse under cold water. Having your eggs cold before peeling them will make it much easier to remove the shell.

About Michelle

Michelle is passionate about showing people how easy it is to prepare food that is healthy and packed full of flavour. She has just completed her first recipe book, Healthy Helpings: fast food for fit physiques. She began sharing her love of food in 2007, when she produced two series of the online cooking show ‘Healthy Helpings TV’, making fast food healthy and healthy food fast. In 2008 she competed in bodybuilding as a novice figure shaping competitor and she remains passionate about physique sports. She was a 2009 Australian Masterchef semi-finalist, and contributes articles to Oxygen Magazine Australia. Michelle lives with her husband on the Fleurieu Peninsula in South Australia, where she loves to search out new ingredients and food ideas from local farmers markets, health food shops and ethnic grocers, and take her two dogs on long rambles through the vineyards. Find out more about Michelle's book