Roasted Red Pepper Chives Deviled Eggs Recipe 455
ROASTED RED PEPPER & CHIVES DEVILED EGGS RECIPE - (4.5/5)
Provided by HotDishHomemaker
Number Of Ingredients 5
Steps:
- Slice eggs in half lengthwise and remove the yolk. Place the yolks in a medium size mixing bowl. Add the mayonnaise and roasted garlic seasoning to the bowl and blend the ingredients together with a hand mixer to create a creamy texture. Add in the diced roasted red peppers, and mix well. Stir in the chives. Place about 1 tablespoon of the mixture in each egg. You may need a little more or less depending on the size of your eggs. Eggs labeled as "Large" merely means that the size is determined by the average weight per dozen so the size of your eggs can vary. Refrigerate the eggs for 30-40 minutes before serving. Store any leftovers in the refrigerator, not that you will have any leftovers! Enjoy! Recipe by: Hot Dish Homemaker
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- Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook eggs 11 minutes, drain and place in a large bowl of ice water. Cool completely, at least 10 minutes.
- Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayonnaise, mustard and paprika. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper.
- Transfer yolk mixture to a pastry bag fitted with a large round tip or a large ziplock bag. If using a bag, squeeze out air, seal and snip off a corner. Pipe about 1 Tbsp. filling into center of each egg white, to resemble a pumpkin. Set a piece of chive diagonally into filling to resemble a stem. Sprinkle yolks with paprika. Serve immediately or cover and refrigerate for up to a day.
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- Place all eggs in a medium-sized pot with a tight-fitting lid. Cover the eggs with water. Cover the pot 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 pour the eggs into a colander and run under cold water until the eggs are cool enough to handle but are still warm. Carefully peel all of the eggs and set aside.
- While the eggs are cooking roast your bell pepper 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.
- 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.
- Once the pepper is charred place it in a heat-proof bowl and cover tightly with plastic wrap. This allows the steam from the pepper to help loosen the charred skin, making it easier to peel it off. Allow to cool for 10 minutes, or until it is cool enough to handle.
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