Deviled eggs with roasted red peppers
SmartPoints® value per serving
Sweet roasted bell pepper adds both flavor and bold color to classic deviled eggs. The same amount of jarred pimientos may be minced as a substitute for the roasted red peppers. Prepare and refrigerate the eggs without the garnish up to 4 hours before you plan to serve. Garnish with the fresh herbs just before serving. Keep the eggs cold if serving outdoors to ensure food safety.
4 large egg(s)
Fat free mayonnaise
Roasted red peppers (packed in water)
1 oz, about one piece, minced
Hot pepper sauce
1 Tbsp, or parsley, freshly minced
- 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).
- 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.
- Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving. Yields 2 halves per serving.