Unique Deviled Eggs Recipe With Roasted Red Pepper
A creamy, colorful deviled egg recipe with roasted red pepper, smoked paprika, and a smooth whipped filling that looks polished and tastes bold without being difficult to make.
Ingredients
Scale
6 large eggs
3 tablespoons mayonnaise
1 1/2 tablespoons finely chopped roasted red pepper, drained well
1 teaspoon Dijon mustard
1 teaspoon pickle brine
1/4 teaspoon smoked paprika, plus extra for garnish
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Salt, to taste
Black pepper, to taste
Chopped chives or microgreens, for garnish
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil.
- Cover the pan, turn off the heat, and let the eggs sit for 10 to 12 minutes.
- Transfer the eggs to ice water and let them cool completely.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks until very fine.
- Add mayonnaise, roasted red pepper, Dijon mustard, pickle brine, smoked paprika, garlic powder, and onion powder.
- Mix until smooth, then season with salt and black pepper.
- Spoon or pipe the filling into the egg white halves.
- Dust with extra smoked paprika and top with chopped chives or microgreens.
- Chill for 20 minutes before serving.
Notes
Drain the roasted red pepper well so the filling stays thick.
Use a piping bag for a cleaner, more polished look.
Store leftovers in the refrigerator for up to 2 days.
Find it online: https://doughdazzle.com/unique-deviled-eggs-recipe/