Roasted Red Pepper Deviled Eggs Recipe

5 from 1 vote

These quick deviled eggs are a great make-ahead snack for Halloween season or any other time of the year.

Course Appetizer

Cuisine American

Keyword egg, red pepper, roasted

Prep Time 15

Cook Time 24

Total Time 39

Servings people

Calories 237kcal

Cost 6

Preheat oven to “broil” (as high as it will go).
Place the bell peppers in the oven and bake for 10 to 12 minutes or until charred.
1 red bell pepper
Put the eggs in a single layer in a saucepan on the stovetop, covered by at least 1-2 inches of cold water.
8 large eggs
Bring the eggs to a boil, and boil for 10 minutes.
Remove the eggs from heat, and rinse under cold water continuously for 1 to 2 minutes.
Crack egg shells and carefully peel them under cool running water.
Slice the eggs in half lengthwise, and set the yolks aside.
Place the yolks in a food processor with the roasted bell pepper, mayonnaise, mustard, and half the paprika.
1 red bell pepper, 4 tbsp. homemade mayonnaise, 1 tsp. Dijon mustard, ½ tsp. paprika, Sea salt and freshly ground black pepper
Process the mixture until smooth and season to taste.
Spoon the mixture into egg white halves, and shape the visible part of the yolk mixture into a pumpkin shape.
Sprinkle with paprika, and place a single chive slice into each yolk mixture to make the “stem” of the pumpkin.
2 chives