vegetarian

Roasted Red Pepper Deviled Eggs

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A platter of deviled Nellie's Free Range Eggs made with roasted red peppers and styled to look like little pumpkins.
A platter of deviled Nellie's Free Range Eggs made with roasted red peppers and styled to look like little pumpkins. A platter of deviled Nellie's Free Range Eggs made with roasted red peppers and styled to look like little pumpkins.
Shares:0
prep time 20 minutes
cook time 10 minutes
yield 16 servings

Overview

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.

BY:Five Marigolds

Ingredients

  • 8 large Nellie’s Free Range Eggs
  • 2 teaspoons white vinegar
  • 1/4 cup jarred roasted red peppers, drained
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Paprika, (for garnish)
  • 2-3 fresh chives (for decorative pumpkin stems)

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

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Comments Reviews

Michaelene —November 23, 2022

1st time making love the taste the roasted red peppers give along with the color thanks again for sharing

Victoria Paz—October 04, 2021

😍💓

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Roasted Red Pepper Deviled Eggs

Overview

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.

BY:Five Marigolds

Ingredients

  • 8 large Nellie’s Free Range Eggs
  • 2 teaspoons white vinegar
  • 1/4 cup jarred roasted red peppers, drained
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Paprika, (for garnish)
  • 2-3 fresh chives (for decorative pumpkin stems)

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