Roasted Red Pepper Deviled Eggs
A delightful twist on classic deviled eggs, featuring creamy yolks mixed with smoky roasted red peppers for a vibrant and flavorful treat.
Equipment
- Pot for boiling eggs
- Mixing Bowl
- Food Processor
- Piping bag or ziplock bag
Ingredients
- 8 large eggs
- 1/4 cup jarred roasted red peppers drained and chopped
- 3 tablespoons mayonnaise
- 2 teaspoons prepared mustard
- 1/4 teaspoon paprika plus more for sprinkling
- to taste salt and pepper
- chives for pumpkin stems
Instructions
- Place eggs in a pot in a single layer and cover with cold water. Add salt and bring to a boil over medium-high heat.
- Once boiling, cover the pot, turn off the heat, and let the eggs sit for 12-13 minutes.
- Transfer eggs to cold water to cool, then peel and slice in half lengthwise.
- In a food processor, combine yolks, roasted red peppers, mayonnaise, mustard, paprika, salt, and pepper. Blend until smooth.
- Pipe the yolk mixture back into the egg whites and garnish with additional paprika and a chive stem.
- Serve immediately or refrigerate until ready to serve.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store in an airtight container in the refrigerator for up to one day.