Roasted Red Pepper Deviled Eggs

Roasted Red Pepper Deviled Eggs

Roasted Red Pepper Deviled Eggs


8 large eggs

1/4 cup drained and chopped jarred roasted red peppers

3 tablespoons mayonnaise

2 teaspoons prepared mustard

1/4 teaspoon paprika, plus more for sprinkling

Salt and pepper


Start off with placing your eggs in a pot in a single layer and covering them with cold water about an inch above the eggs. Turn the heat up to medium high and once water starts to bubble add some salt to the pot. Bring water to a rolling boil but not too high or the eggs will crack. Once water comes to a rolling boil, place the lid on and turn off the heat. Let eggs sit for 12-13 minutes making sure to not open the lid or all of the heat will escape.

When the time is up remove eggs from pot. Rinse and peel in cold running water.

Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayonnaise, mustard and paprika. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper.

Transfer yolk mixture to a pastry bag fitted with a large round tip or a large ziplock bag. If using a bag, squeeze out air, seal and snip off a corner. Pipe about 1 Tbsp. filling into center of each egg white.

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