Introduction:
Elevate your appetizer game with these Roasted Red Pepper Deviled Eggs! A twist on the classic deviled egg, this recipe combines creamy egg yolk filling with the smoky sweetness of roasted red peppers. Perfect for holiday gatherings, brunches, or any occasion where you want to impress with a deliciously unique bite.
Why You’ll Love This Recipe:
- Flavorful Twist: Roasted red peppers add a smoky, sweet depth to traditional deviled eggs.
- Easy to Make: Simple preparation with just a few ingredients.
- Make Ahead: Perfect for preparing ahead of time and serving chilled.
- Crowd-Pleaser: A hit with both adults and kids alike.
Ingredients:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons roasted red peppers, finely chopped (store-bought or homemade)
- 1 tablespoon fresh chives, finely chopped (plus extra for garnish)
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Paprika or smoked paprika for garnish (optional)
Instructions:
- Cook the Eggs:
- Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
- Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let the eggs sit for 12 minutes.
- Transfer the eggs to a bowl of ice water to cool for about 5 minutes, then peel and pat dry.
- Prepare the Filling:
- Cut the peeled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a medium bowl.
- Mash the yolks with a fork until smooth. Stir in the mayonnaise, Dijon mustard, roasted red peppers, chopped chives, and lemon juice. Mix until well combined and creamy.
- Season with salt and pepper to taste.
- Assemble the Deviled Eggs:
- Spoon or pipe the yolk mixture back into the egg white halves. For a cleaner look, use a piping bag fitted with a star tip or a plastic sandwich bag with the tip cut off.
- Garnish with extra chopped chives and a sprinkle of paprika or smoked paprika, if desired.
- Serve:
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Tips for Success:
- Egg Peeling: To make peeling easier, try using older eggs or add a little vinegar to the boiling water.
- Roasted Red Peppers: For a more intense flavor, use homemade roasted red peppers or store-bought ones packed in oil.
- Texture: Adjust the consistency of the filling by adding more mayonnaise if needed.
Recipe Variations:
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the yolk mixture for some extra heat.
- Herb Variations: Experiment with other herbs like dill or parsley instead of chives.
- Bacon Addition: Mix in finely crumbled bacon for a smoky, savory twist.
Serving Suggestions:
- Serve as a party appetizer or as part of a brunch spread.
- Pair with a crisp white wine or a refreshing iced tea for a delightful combination.
Freezing and Storage:
- Storage: Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
- Freezing: It’s not recommended to freeze deviled eggs as the texture of the egg whites and yolk filling can be negatively affected.
Special Equipment:
- Piping Bag: For a more decorative presentation of the egg filling.
- Saucepan: For boiling the eggs.
FAQ:
- Can I use store-bought roasted red peppers?
Yes, store-bought roasted red peppers work perfectly and save time. Just be sure to drain them well and pat them dry before chopping. - Can I make these deviled eggs ahead of time?
Yes, deviled eggs can be made ahead of time. Just store them covered in the refrigerator until you’re ready to serve. - What can I do if the yolk filling is too dry?
Add a little more mayonnaise or a splash of milk to the filling to reach your desired consistency.
Preparation Time:
- 15 minutes for preparing the ingredients and assembling the eggs.
Cook Time:
- 12 minutes for cooking the eggs, plus cooling time.
Total Time:
- 45 minutes (including cooking, cooling, and assembling).
Nutrition Information (per deviled egg half, assuming 12 halves):
- Calories: 80
- Protein: 5g
- Carbohydrates: 2g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 125mg
- Sodium: 85mg
- Fiber: 0g
- Sugar: 1g
Roasted Red Pepper Deviled Eggs
- Total Time: 45 minutes
Ingredients
Scale
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons roasted red peppers, finely chopped (store-bought or homemade)
- 1 tablespoon fresh chives, finely chopped (plus extra for garnish)
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Paprika or smoked paprika for garnish (optional)
Instructions
- Cook the Eggs:
- Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
- Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let the eggs sit for 12 minutes.
- Transfer the eggs to a bowl of ice water to cool for about 5 minutes, then peel and pat dry.
- Prepare the Filling:
- Cut the peeled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a medium bowl.
- Mash the yolks with a fork until smooth. Stir in the mayonnaise, Dijon mustard, roasted red peppers, chopped chives, and lemon juice. Mix until well combined and creamy.
- Season with salt and pepper to taste.
- Assemble the Deviled Eggs:
- Spoon or pipe the yolk mixture back into the egg white halves. For a cleaner look, use a piping bag fitted with a star tip or a plastic sandwich bag with the tip cut off.
- Garnish with extra chopped chives and a sprinkle of paprika or smoked paprika, if desired.
- Serve:
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 12 halves
- Calories: 80 kcal
- Fat: 6g
- Carbohydrates: 2g
- Protein: 5g
Closing Notes:
Have you tried these Roasted Red Pepper Deviled Eggs? Share your thoughts and variations in the comments below! Don’t forget to tag us on social media with your deviled egg creations and check back for more delicious recipes.
