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Roasted Red Pepper Deviled Eggs

These Roasted Red Pepper Deviled Eggs are a flavorful twist on a classic appetizer, combining creamy filling with smoky, sweet roasted peppers and fresh chives.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American, Mediterranean
Keyword: Easy, Gluten-Free, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 8 large eggs
  • 1/4 cup drained and chopped jarred roasted red peppers
  • 3 tablespoons mayonnaise
  • 2 teaspoons prepared mustard
  • 1/4 teaspoon paprika
  • salt to taste
  • pepper to taste
  • chives for decorating, cut into small pieces

Instructions

Boiling and Preparing Eggs

  • Place the eggs in a single layer in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let it sit for 12 minutes.
  • Transfer the eggs to a bowl of ice water and let them sit for 5-10 minutes to cool completely, making peeling easier.
  • Gently tap each egg on the counter to crack the shell, then peel under running water to remove any stubborn bits.

Preparing Filling and Assembly

  • Cut each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Add the chopped roasted red peppers, mayonnaise, mustard, paprika, salt, and pepper. Mash together with a fork until smooth and creamy.
  • Using a spoon or piping bag, fill each egg white half with the yolk mixture generously.
  • Sprinkle a little extra paprika on top, cut chives into small pieces to create stems, and place one piece on each egg for decoration. Arrange on a serving platter and serve.

Equipment

  • Pot for boiling eggs
  • Mixing Bowl
  • Fork
  • Spoon or piping bag
  • Knife

Notes

  • Store deviled eggs in an airtight container in the refrigerator and consume within 2-3 days for best freshness.
  • Prepare the filling a day ahead and keep separately from egg whites to maintain appearance and freshness.
  • Substitute mayonnaise with Greek yogurt or vegan mayonnaise for lighter or plant-based options.
  • Add a pinch of cayenne pepper or diced jalapeños to the filling for a spicy kick.
  • Use fresh roasted red peppers instead of jarred for a more vibrant flavor; remove skins and seeds before use.