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!
Ingredients
- 12 large eggs
- 1 to 2 red peppers (see notes for jarred option)
- 1 tablespoons mayonnaise
- 1 to 2 tablespoons fat free, plain Greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Optional toppings
- additional smoked paprika
- an extra roasted red pepper, chopped (see directions)
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!!!
