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.
- 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
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.
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.
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Calories: 58kcalCarbohydrates: 1gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 94mgSodium: 129mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 143IUVitamin C: 2mgCalcium: 14mgIron: 1mg