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Deviled eggs with roasted red peppers

0
Points®
Total Time
22 min
Prep
8 min
Cook
14 min
Serves
4
Difficulty
Easy
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.

Ingredients

Egg

4 large egg(s)

Fat free mayonnaise

2 Tbsp

Roasted red peppers (packed in water)

1 oz, about one piece, minced

Dijon mustard

1 tsp

Hot pepper sauce

⅛ tsp

Chives

1 Tbsp, 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.

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