Roasted red pepper deviled eggs with ultra-smooth, creamy filling. The classic deviled egg recipe with big bold flavors and a spicy kick!
My goodness, do we love deviled eggs! The entire family loves them!
Thanks to my mother-in-law, we get non-stop supply of farm fresh eggs on demand. And what better way to use them up than making deviled eggs frequently, right?
And let me guess what you’re thinking… Farm fresh eggs are worst for deviled eggs. They’re impossible to peel! Yes, there’s some truth to that for sure.
But let me get you in on a little secret to cooking fresh eggs. For my hard-cooked eggs, I steam them over boiling water for 15 minutes. Then immediately transfer them into a bowl of cold water to cool. Steaming eggs, in general, yields no rubbery tough whites or greyish ring around the egg yolk, which is the result of overcooking.
But I admit, it won’t be as easy as peeling aged eggs, where you can effortlessly pull off chunks of shell at once. That’s because thin membrane in fresh eggs sticks to egg white due to lack of acidity. As eggs age, the outer shell thins, absorbing more air and making the egg whites more acidic, which prevents it sticking to the membrane.
How to peel the hard-boiled eggs?
And yes, there’s also a little trick to peel those fresh eggs for perfectly smooth presentation.
- Gently tap the cooked egg and gently roll it on the counter to crack the shell all over.
- Put the cracked eggs back into cold water to soak for a little bit.
- Then carefully peel it under running water to reveal flawless hard-boiled (hard-steamed, perhaps?) eggs.
You have to be a little patient and tedious while doing this, but I promise the hard work will pay off. Soaking cracked eggs eases the peeling because water seeps between the egg white and membrane, separating those layers and making it easy to peel. Peeling those stubborn eggs under running water also helps!
I know you’re going to love these creamy, smooth, rich, slightly smoky roasted red pepper deviled eggs with a spicy kick!
Roasted Red Pepper Deviled Eggs
- 6 eggs
- 3 tablespoons mayonnaise
- ½ 12oz jar roasted red bell pepper*
- ½ teaspoons Worcestershire sauce
- ½ teaspoon ground mustard
- ¼ teaspoon salt
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon chili powder
- ¼ teaspoon ground black pepper
- Scallions for garnish optional
- To cook hard-boiled eggs, bring a large pot of water to a boil. Place the eggs in a steamer and put it over the boiling water. Cook, covered, for 15 minutes.
- Then immediately transfer them into a bowl of ice cold water to cool.
- Once cooled, gently tap and roll each egg on a counter to crack the shell all over. Then put them back into the water and soak for about 15 minutes or so. What we’re trying to do here is to seep water through the cracks and in between the egg and thin membrane under the shell. And then carefully peel the hard shells. If it’s still hard to peel, dip it in the water to moisten, or peel under running water.
- Cut the peeled eggs in half and separate the yolks.
- To make the filling, take roasted red pepper from the jar equivalent to about half of a fresh bell pepper. Pat dry with paper towel to remove all excess water.
- In a blender or a small food processor, combine egg yolks, roasted red bell pepper, mayo, Worcestershire sauce and all other seasonings. Blend until smooth.
- Transfer the filling into a pastry bag, fitted with a round tip, or just a ziplock bag and fill the egg whites.
- Garnish with thinly sliced scallions, if desired.
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