Roasted Red Pepper Deviled Eggs
Deviled Eggs decorated with roasted red pepper, an Easter favorite, picnic and pitch-in dinner standbys. Deviled with some hot pepper sauce.
Equipment
- sauce pan, bowl, spoons
Ingredients
- 6 hard boiled eggs
- 2 tbsp mayonnaise
- 2 tsp yellow mustard
- 2 tbsp pickle relish heaping spoonfuls
- 6 drops Tabasco sauce
- to taste salt and ground pepper
- 2 tbsp roasted red pepper thinly sliced
- 1 tsp cilantro chopped
Instructions
- After boiling eggs, cut lengthwise, putting yolks into a bowl.
- Mash the yolks to medium size pieces.
- Add the remaining ingredients except roasted red peppers and cilantro.
- With a wire whisk, beat yolks and ingredients until smooth.
- Fill the egg white cups using a pastry bag with large decorative tube.
- Add thin slices of roasted red pepper across top.
- Decorate plate with chopped cilantro.
- Refrigerate until ready to serve.
Notes
Put whole hard boiled eggs in a jar of pickled beet juice to dye the eggs pink.
The egg yolk mixture can be put into a small plastic bag with corner snipped off to use as a bag to fill the egg whites instead of a pastry bag. ©2007-2019 Netta Belle’s Choice® cookbookinabox®“ Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com All rights reserved.
The egg yolk mixture can be put into a small plastic bag with corner snipped off to use as a bag to fill the egg whites instead of a pastry bag. ©2007-2019 Netta Belle’s Choice® cookbookinabox®“ Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com All rights reserved.
Nutrition
Sodium: 129mgCalcium: 14mgVitamin C: 2mgVitamin A: 143IUSugar: 1gFiber: 1gPotassium: 35mgCholesterol: 94mgCalories: 58kcalSaturated Fat: 1gFat: 4gProtein: 3gCarbohydrates: 1gIron: 1mg
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