Deviled eggs with roasted red peppers

2
0
0
SmartPoints® value per serving
Total Time
22 min
Prep
8 min
Cook
14 min
Serves
4
Difficulty
Easy
An innovative variation takes traditional deviled eggs to a new level — with fewer calories too! The eggs may be prepared in advance and refrigerated up to

Ingredients

Egg(s)

4 large

Fat free mayonnaise

2 tbsp(s)

Roasted red peppers (packed in water)

1 oz, (water-packed), or one piece, minced

Dijon mustard

1 tsp(s)

Hot pepper sauce

tsp(s)

Chives

1 tbsp(s), or parsley, freshly minced

Instructions

  1. Place eggs in a single layer in a medium saucepan. Pour enough cool water over eggs to cover them by 1 inch. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 12 minutes. Remove eggs with a slotted spoon and plunge into ice water (to prevent further cooking).
  2. Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.
  3. Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving. Yields 2 halves per serving.