Roasted Red Pepper Deviled Eggs
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
Roasted red pepper deviled eggs with ultra-smooth, creamy filling. The classic deviled egg recipe with big bold flavors and a spicy kick!
Yield: 12 deviled eggs
Prep Time:10min
Cook Time:15min
Total Time:1 hour (includes time for cooling the boiled eggs)
Ingredients:
- 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
Directions:
- 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.
* Make sure to remove excess moisture out of the jarred roasted red pepper, or the filling will be too runny. The roasted red pepper I used were already peeled.
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Deviled eggs are perfect appetizers anytime and this looks amazing!
Thank you so much, Richa!
This look so delicious!
Thank you, Lauren!
Roasted Red Pepper is one of my favorite flavors!
It’s really good. Thanks, Meg!
What a BEAUTIFUL recipe – how lovely would these be at a fall baby shower? Thank you so much for sharing, pinned!
Thank you, Katie!
These deviled eggs are so different and I can’t wait to try them. Congrats! You’re featured this week on the #ThisIsHowWeRolll LInk Party at Organized 31.
Yay, great news. Thank you, Susan!
Wow, these look fantastic! Pinned. I wanted to let you know that I’m featuring this post tonight at the Create & Share Link Party (7:00 PM MST)! Congratulations!!! Can’t wait to see what you share with us this week. 🙂
Yay, that’s great! Thank you so much, Mandee, and see you later tonight. 😉
Oh Yummy!! This looks ggod!! I love a deviled egg and the way you added that something extra…oh yea!! I would love for you to stop by and Join my Link Party – My 2 Favorite Things on Thursday!! It’s going on now until Monday. I would love to have you and I pin everything! Have a great week!!
Thanks, Elaine!
YUM! I’m pretty excited to try these.
Yummy!! so tasty!
Thank you, Hil!
Love that vibrant color and I bet the roasted peppers add so much flavor! Delish!
Thank you, Abigail! 🙂
The roasted red peppers bring such great color to your deviled eggs, and you’ve got some amazing flavors in them, too.
Shinee, those look delicious- I love deviled eggs but never think to spice them up!
OH DROOL!!!! 🙂 I loveeeeeeeeee deviled eggs so so so much! I would prob use olive oil instead of mayo though!
I rarely meet a deviled egg that I don’t love, and these look wonderful. They are so photogenic too! I really like the contrast that the red pepper creates.
I, too, love pretty much all deviled eggs. 🙂 Thanks, Renée!
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You have just made me a fan of deviled eggs with this post. I never really enjoyed deviled eggs, but with the flavors you added to your recipe I now MUST try! Thanks so much for sharing #client
These deviled eggs are packed with wonderful bold flavors. I’m glad you liked it. Thanks, Stephanie!