A delicious and fun recipe that wows any crowd!
All it takes is one sweet, smoky, tangy secret ingredient to level up a platter of classic deviled eggs. Your typical additions - Dijon mustard and creamy mayonnaise - still play an important role in this recipe, but the roasted red peppers and generous dusting of paprika take the pumpkin-shaped flavor bombs from average to amazing. Serve them as a Thanksgiving appetizer or bring to a potluck; wherever they go, these roasted red pepper deviled eggs are sure to dazzle.
Directions
- In a medium saucepan, cover 8 large Nellie's Free Range Eggs with water and add 2 teaspoons vinegar.
- Bring to a boil over high heat for 3 minutes.
- Remove from heat, cover, and let sit for 11 minutes.
- Place eggs in an ice bath for 5 minutes, or until completely cool.
- Crack eggs against the edge of a bowl or counter and gently peel under running water.
- Using a sharp knife, cut the eggs in half lengthwise.
- Remove the yolks and place in a blender or food processor with the red peppers, mayonnaise, Dijon mustard, and salt and pepper to taste. Pulse the egg yolk mixture until it is well blended.
- Scoop about 1 rounded Tablespoon of the egg yolk mixture into the center of each egg white half. Or, transfer the mixture to a resealable bag and cut a small corner to pipe the mixture.
- Use a toothpick and light pressure to create about 4 vertical indentations in the filling to resemble the ridges of a pumpkin. Cut small pieces of chive and place into the filling for the "stem." Sprinkle with paprika to garnish.
- Serve right away, or keep refrigerated for up to one day.
Adapted by Five Marigolds from MyRecipes
