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Roasted Red Pepper Deviled Eggs

Roasted Red Pepper Deviled Eggs

These Halloween-themed deviled eggs don’t have any actual pumpkin in the recipe, but the yolks are shaped into a pumpkin silhouette to add a holiday touch, and adding red peppers and paprika gives you a light orange color to match the seasonal theme. You can even poke a little piece of chive into each egg to make a “stem” for the pumpkin and add a touch of contrasting color.

If you’re in a rush, buying pre-roasted bell peppers can save some time (just make sure they don’t come along with a bunch of vegetable oil and other junk. But even cooking the peppers yourself, this isn’t a terribly laborious recipe, and it’s easy to make ahead and chill in the fridge until you need it.

These would be a great pre-trick-or-treating snack to get some protein and healthy fats into your little goblins before they head out. Or if you’re having them for dinner, they’d actually go pretty well with some real pumpkin, maybe roasted or pureed into soup.

This recipe was inspired by this one.

Roasted Red Pepper Deviled Eggs Recipe

Servings SERVES: 4Preparation time PREP: 15 min.Cooking time COOK: 24 min.

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Ingredients

  • 8 large eggs;
  • 1 red bell peppers, sliced in half and seeded;
  • 4 tbsp. homemade mayonnaise;
  • 1 tsp. Dijon mustard;
  • 1/2 tsp. paprika;
  • 2 chives, sliced;
  • Sea salt and freshly ground black pepper;
Deviled Eggs preparation

Preparation

  1. Preheat oven to “broil” (as high as it will go).
  2. Place the bell peppers in the oven and bake for 10 to 12 minutes or until charred.
  3. Put the eggs in a single layer in a saucepan on the stovetop, covered by at least 1-2 inches of cold water.
  4. Bring the eggs to a boil, and boil for 10 minutes.
  5. Remove the eggs from heat, and rinse under cold water continuously for 1 to 2 minutes.
  6. Crack egg shells and carefully peel under cool running water.
  7. Slice the eggs in half lengthwise, and set the yolks aside.
  8. Place the yolks in a food processor with the roasted bell pepper, mayonnaise, mustard and half the paprika.
  9. Process the mixture until smooth, and season to taste.
  10. Spoon the mixture into egg white halves, and shape the visible part of the yolk mixture into a pumpkin shape.
  11. Sprinkle with paprika, and place a single chive slice into each yolk mixture to make the “stem” of the pumpkin.



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