Hey friends, Easter is just around the corner.
It’s on Sunday, April 5th. No need to glance at your calendar.
There are four things that I love about Easter:
- Spring is coming! Or at least, it’s trying very hard to make an appearance by now.
- Decorating Easter eggs. I enjoy the excuse to be a kid again and make something festive and colorful.
- Eating food, duh!
- Spending time with family.
As I mentioned above, I do enjoy decorating Easter eggs. I have never grown out of this fun tradition.
Although I love dying the shell of my eggs bright, beautiful spring colors, I don’t necessarily want to eat the dye. Even if it is food-safe, it’s not exactly healthy.
So, I knew I wanted to make a dish that would be festive and colorful without adding any artificial dyes. Let’s make use of the rainbow of beautiful colors food offers!
What better appetizer to make for your guests–or make to bring to your aunt/mom/grandma’s Easter gathering–than deviled eggs?
Deviled eggs were one of my favorite snacks growing up. My mom would mix up the yolks with mustard, mayo, and some salt and pepper. Simple, yet bursting with flavor.
To spice up the flavors a little, and to add a beautiful red-orange color to the yolks, we are adding in a sweet, smoky roasted red pepper!
How fun is that?
Plus there is no artificial dye needed to achieve our beautiful color!
This makes the Easter Bunny really happy. Maybe he will give you some extra chocolates in your basket this year if you save a deviled egg for him!
We are not all about looks, right? Right!
So, how do these little guys taste?
The roasted red pepper adds a sweet, smoky flavor to the rich, creamy yolks that is unexpected. The yolk mixture is accompanied by the tender, silky egg white with each bite.
Moral of the story, these gems taste just as good as they look! I guarantee that they will excite kids and adults alike, both in their appearance and their taste.
Hope everyone has a wonderful Easter weekend! And I hope the Easter Bunny is generous to you.
- 12 large eggs (cage free and vegetarian-fed when possible)
- 1 red bell pepper, washed and dried
- 1 teaspoon Dijon mustard
- 1 tablespoon Greek yogurt (I used 2 %)
- 1 tablespoon mayonnaise
- 1 teaspoon sea salt
- Pinch black pepper
- Cayenne pepper to taste (optional)
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- 1 teaspoon smoked paprika*
- FOR THE BOILED EGGS:
- Place all eggs in a medium-sized pot with a tight-fitting lid. Cover the eggs with water. Cover the pot and bring the water to a roaring boil. Immediately turn off the heat and set a timer for 10 minutes; do not remove the lid. Once the 10 minutes have passed immediately pour the eggs into a colander and run under cold water until the eggs are cool enough to handle but are still warm. Carefully peel all of the eggs and set aside.
- FOR THE ROASTED RED PEPPER:
- While the eggs are cooking roast your bell pepper over the flame of a gas burner, using tongs to rotate the pepper until all sides are mostly charred. This will take about 8 to 10 minutes.
- Alternately you can preheat your broiler before you get the eggs started and place the pepper under the broiler for about 10 minutes, rotating the pepper every 2 to 3 minutes to ensure even charring.
- Once the pepper is charred place it in a heat-proof bowl and cover tightly with plastic wrap. This allows the steam from the pepper to help loosen the charred skin, making it easier to peel it off. Allow to cool for 10 minutes, or until it is cool enough to handle.
- Once the pepper is cooled enough to handle use a paper towel to peel off most of the charred skin, reserving some for flavor. Trim off the top and bottom and remove the seeds and ribs of the pepper. Cut the pepper in half and reserve a few small pieces for garnish, if desired.
- Place the pepper into the bowl of a food processor and process until mostly smooth; set aside.
- Return to the peeled, hard boiled eggs. Cut each of them in half lengthwise and gently scoop out the yolks into the bowl of the food processor. Set the egg whites aside.
- To the bowl of the food processor add the Dijon mustard, Greek yogurt, mayonnaise, sea salt, black pepper, cayenne pepper (optional), garlic powder, cumin, and smoked paprika. Process until the mixture is well combined and smooth and creamy. Scrape down the sides of the bowl as needed. If the mixture seems too dry you can add in a teaspoon more of the Greek yogurt or the mayonnaise until you reach desired consistency.
- Using a teaspoon stuff the cavities of the egg whites with the egg yolk and red pepper mixture until all of the mixture is used up. Use the back of your spoon or finger to smooth out the mixture. Garnish with the reserved roasted red pepper pieces, if desired.
- Allow to chill in the refrigerator for at least an hour before serving.
Make sure to peel the eggs as quickly as you can after they are boiled and while they are still warm. This really helps the shells to remove easily.