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With Easter just around the corner, I can’t think of a more perfect dish than deviled eggs.

But, these are deviled eggs with a twist.

Roasted red pepper is blended into the deviled egg filling. It happens to create this beautiful orange, red-ish hue, which I think makes them even more perfect for Easter. Don’t you agree?

If you enjoy a good deviled egg, and enjoy roasted red peppers, this one is for you.

Of course, you have that silky egg white that serves as a vessel, for the soft filling. The filling is so delicious, it’s smoky, with a hint of sweetness from the roasted red pepper. The red pepper is blended right into the filling so that it’s smooth and creamy. A touch of smoked paprika amplifies the smokiness of the roasted red pepper. Garnish the deviled eggs with a piece of roasted red pepper, for a nice crunch, and added flavor boost.

Just trust me, these red pepper deviled eggs are so good. They will be a hit at any Easter celebration, or any party you bring them to. Or, simply make them for yourself and enjoy them as a breakfast, or a snack. They’re delightful.

I originally published this recipe in 2015. It was time for a little glow up, to really make these babies shine.

Ingredients for roasted red pepper deviled eggs:

Of course, the ingredients with measurements are listed in the recipe card below. Let’s review them here quickly, so you know what we’re working with.

The ingredients for these red pepper deviled eggs are pretty similar to our traditional deviled egg, aside from a few added spices, and the red pepper.

hard boiled eggs – the star of the show. The reason we are here. I have included two different ways to cook your eggs in the recipe card below. The stove top, boiling method, and the instant pot method.
red peppers – The secret ingredient that gives these eggs a fun twist. Roasting red peppers is one of my favorite things to do, especially, over a gas stove top. There is nothing like the flavor of homemade roasted red pepper, so smoky and sweet. That being said, I have left directions in the notes of the recipe card on how to use store bought jarred roasted red peppers for a short cut.
mayonnaise – for that rich, silky, smooth texture in the filling.
Plain, non-fat Greek yogurt – for more rich, smooth texture with a tang. I like using Greek yogurt for a bit of tang in the filling. However, feel free to use all mayo, if you prefer.
Dijon mustard – adds a nice vinegar-y taste.
kosher salt – to bring out the flavors.
smoked paprika – for that extra smoky goodness.
garlic powder – for a hint of garlic, without being overpowering.

How to make roasted red pepper deviled eggs:

More detailed directions are provided in the recipe card below, but let’s give you a snapshot here.

cook the hard boiled eggs, and peel them.
roast the red pepper. (It’s easier than you may think).
Allow the red pepper to cool.
Scoop out the egg yolks.
Peel the red pepper, and chop it.
Blend red pepper, egg yolks, and other filling ingredients together in a food processor.
Stuff the eggs.
Chill (deviled eggs are best served chilled).
Garnish (if desired).
Serve! So good!

That’s all there is to it!

What is the best way to make hard boiled eggs?

There are many ways to cook hard boiled eggs.

I have even baked them in the oven before. Spoiler alert: not my favorite method.

My two favorite ways to cook hard boiled eggs is the old fashioned way, in a pot of boiling water, using a timer. And, in the instant pot.

The instant pot method is my all time favorite way to make hard boiled eggs these days. It’s more hands off, you don’t have to watch over the water to make sure it’s coming to a boil. You can just set the instant pot timer and let it do it’s thing.

The eggs come out perfect every time.

And, the eggs peel so beautifully whenever made in the instant pot. I am not sure why, but it’s magic. I never have a problem with peeling my hard boiled eggs when they’re made in the instant pot. (click here for my instant pot hard boiled eggs recipe).

Bottom line: use what you have and make it work for you. If you don’t have an instant pot, than the gold ol’ fashioned boiling method works just fine.

Directions for both methods are in the recipe card below.

Can I boil my eggs the day before I make the deviled eggs?

Yes. Absolutely.

This does help to cut down on the overall time it takes to make the deviled eggs the day of. I highly recommend boiling your eggs in advance, when you can.

Can you make deviled eggs in advance?

Yes.

Deviled eggs are best when they are chilled. So, I recommend a chill time of at least 2 hours before serving them.

However, you can easily make them up to 2 days in advance from when you plan to serve them

I do recommend adding any garnishes, just before serving though, they look the best when freshly added.

What is a roasted red pepper?

A roasted red pepper is a red bell pepper that has been cooked so that the skin is charred, and then most of the skin has been removed from the pepper; leaving behind a sweet, tender, smoky red pepper flesh. It’s lovely.

You can roast your red pepper by either using an open flame on a gas stove burner (my preference), or cook it in the oven, underneath a broiler. I have given you both directions in the recipe card below.

Can I use jarred red peppers, instead of making my own?

Yes.

I do think that homemade roasted red peppers are more flavorful, and have a better overall texture; but, if you want a short cut the jarred peppers would work fine.

The filling might end up being a little looser because the jarred red peppers are a little “mushier” in texture than the homemade ones, but you can adjust the filling by adding less mayo and/or Greek yogurt.

Reasons you will LOVE these roasted red pepper deviled eggs:

They’re so delicious.
Smokey, sweet, and eggy.
They’re great for sharing at parties,
or for a meal prep breakfast, or snack.
They’re festive, pretty,
and impressive.
They’re relatively easy to make.
They can be made a day or two in advance.
They’re packed with protein.
They’re naturally gluten free.
They can easily be made dairy free.
They’re a fun spin on a classic, beloved recipe.

More appetizer recipes that can be made in advance:

More egg recipes you will love:

Did you make this recipe?

Let me know how it went. Please leave a comment below, along with a star rating. This helps my business out a lot, and I love to hear from you. Thanks, friends.

Roasted Red Pepper Deviled Eggs

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Author: Emily Koch
Prep Time: 25 mins
recommended chill time: 2 hours
Cook Time: 20 mins
Total Time: 2 hours 45 minutes
Yield: 24 Deviled Egg halves 1x
Category: Appetizer, Snack, breakfast
Method: instant pot, boiling, blending
Cuisine: vegetarian, gluten free, dairy free, eggs
Diet: Gluten Free

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Description

These roasted red pepper deviled eggs are a delightful twist on the classic appetizer we love. The red pepper is blended right into the filling, adding a smoky, slightly sweet flavor. So good!

Instructions

Make the hard boiled eggs: There are many ways to cook hard boiled eggs. I have shared directions for both stove top method, and instant pot method. My preferred way is the instant pot, it’s more hands off and they are always easier to peel. However, either method works great. Stove top method – Place all eggs in a medium-sized pot with a tight-fitting lid. Cover the eggs with water. Cover the pot with the lid, 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 transfer the eggs to a large bowl filled with lots of ice and cold water. Allow the eggs to sit in the ice bath for 5 minutes. Peel right after the 5 minutes, set the hard boiled eggs aside. Instant pot method – I have a post covering all you need to know about making hard boiled eggs in the instant pot, along with different cook times – they’re so easy. You will want to cook your eggs for 4 minutes to make the deviled eggs. Click here for the instant pot hard boiled eggs post.
Roast the red pepper(s): Note: If you want to have extra red pepper for garnish (as seen in the photos), then you can easily roast a second pepper at same time. See notes for using a jarred roasted red pepper. I have included 2 ways to roast your red peppers. Gas flame method – While the eggs are cooking, roast your bell peppers 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 – don’t leave them unattended. Broiler method – 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.
Allow the red peppers to steam: Once the peppers are nice and charred place them in a medium sized mixing bowl. Cover tightly with a lid, or plastic wrap, and set aside for 10 to 15 minutes. This allows the heat from the peppers to create steam, and allows the skin to lift off of the peppers easier.
Scoop out the egg yolks: While waiting on the red peppers, slice them in half, lengthwise. Use your fingers to gently pull the egg white away from the egg yolk and allow the egg yolk center to fall into the bowl of a food processor that’s fitted with an “S” blade. If you need help getting the yolk out, then use a small spoon. Repeat until all of the egg yolks are in the bowl of the food processor, setting the egg white shells aside.
Finish the red peppers: Once the red peppers have cooled enough to handle use a paper towel to help you peel most of the charred skin off the peppers, leaving some behind, because it adds flavor. Chop the flesh of the peppers, discarding the seeds and stems. If there is a lot of water on the peppers, then use a paper towel to dab it away. Measure out a scant of 1 cup of the chopped red pepper (about 1 large pepper) – reserving the remainder for the garnish (if desired). If the chopped peppers are at all warm, place them in the fridge until cooled to room temp.
Make the filling: Once the peppers are cooled add the scant 1 cup of chopped roasted peppers to the bowl of the food processor. Add 1 tablespoon of mayo, and 1 tablespoon of Greek yogurt, along with the 2 teaspoons of Dijon mustard. Blend together until nice and smooth, scraping down the sides as needed. At this point, you can add more mayo and/or Greek yogurt depending on how thick, or loose the filling is. This can vary depending on how “watery” your red pepper happens to be. As you can see, I made my filling a little looser, which we liked, but you can make it thicker by reducing the amount of mayo and Greek yogurt you add. Either way, add the kosher salt, smoked paprika, and garlic powder – blend until well combined. Taste and adjust the seasonings, as desired.
Fill the eggs: Use a teaspoon to fill each egg white half until the filling is slightly mounded. Note: you may have extra filling. It’s great spread onto crackers for a snack.
Chill: Transfer the eggs to air tight container(s) that is large enough to hold the eggs in an even layer. If traveling with the eggs, it is best to use those containers that are specially made for holding deviled egg halves, so that they don’t slide around on you. The eggs are best if they are chilled for at least 2 hours. If serving these eggs to guests, I would highly recommend chilling them. The eggs can be made several days in advance, making them ideal for hosting, or bringing to a party.
To Serve: When you’re ready to serve the chilled deviled eggs, add your garnishes (if desired) just before serving. I like to sprinkle a little extra smoked paprika onto each egg, and add a piece, or two of chopped roasted red pepper on top. The pepper allows people to have an idea of what’s inside the filling, and it adds a nice crunch.

Notes

Cook the eggs in advance: You can make the hard boiled eggs a day or two in advance if you want to speed up the overall process the day of. (See my post on instant pot hard boiled eggs for all the info on how to cook eggs in the instant pot. So easy!)

jarred roasted red peppers: As a short cut to this recipe, you could use jarred roasted red peppers instead of roasting your own. I would recommend wiping off any extra oil before adding it to the filling. Keep in mind that this may result in a slightly looser filling since jarred red peppers are usually “mushier” in texture than homemade ones. I do recommend making homemade roasted red peppers, when you can, they are so much more flavorful. However, the jarred ones are a great option when you’re strapped for time.

leftover deviled eggs: The leftover devilled eggs will keep in the fridge for up to 5 to 7 days.

Mayo/Greek yogurt: I like using both in this recipe for richness of the mayo, and the slight tang of the Greek yogurt. However, if you prefer one over the other, feel free to just use one.

dairy free: to make these eggs dairy free omit the Greek yogurt and use dairy free mayo instead.

leftover roasted red pepper: If you make an extra roasted red pepper for the garnish, you will have some leftover – they are good on so many things. Add them to salads, pasta dishes, scrambled eggs, omelets, etc.

leftover deviled egg filling: If you have any leftover deviled egg filling, it is so good spread onto crackers!!!

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