Roasted Red Pepper Deviled Eggs

This post is a part of #TasteTheSeason campaign hosted by CollectiveBias. All opinions are mine alone.

Roasted red pepper deviled eggs with ultra-smooth, creamy filling made with farm fresh eggs. The classic recipe with big bold flavors and spicy kick!

Deviled eggs for Thanksgiving, ya or nay?

It’s a must-have appetizer for some, and a big NO for others. When I asked my husband, his answer was “Oh, yeah!” His grandma used to serve deviled eggs for Thanksgiving. So I decided to add it to my holiday menu this year. As much as I love classic deviled eggs, I wanted to add a little twist. I had some jarred (convenient!) roasted red peppers, so I threw it in for flavor, sprinkled some cayenne pepper and chili powder for an extra kick, and oh boy, did I get bold flavors!

My favorite part of deviled eggs is creamy smooth filling. It doesn’t have to have fancy flavors, though it’s a nice touch, but the single most important thing for me is texture. I love that rich creaminess of deviled eggs, do you?

I have yet to find another alternative that adds that rich creamy texture like mayo does. Mayo is an absolute must-have ingredient for potato salads, mashed potatoes, and deviled eggs, my favorite comfort food. Hence, you will always find a jar of mayo in my fridge. It’s a staple. I especially love Kraft Mayo, and when I came across an opportunity to work with Kraft Foods using one of their products to create a recipe, it was a no-brainer. I reached for my favorite Kraft Mayo.

Let’s talk about eggs now. You probably heard that farm fresh eggs are a big no-no for deviled eggs. I have to say I disagree. My sweet MIL provides me with farm fresh eggs. Love those farm eggs, so rich and fresh, nothing compares. I have a little secret to share with you on how I cook my farm fresh eggs for perfect deviled eggs. Ready? I steam them! Yep, steaming works wonders. No secret ingredient, no magic script that you need to repeat 100 times over boiling eggs :), just simple steaming over boiling water for 15 minutes does the trick. Be sure to immediately transfer the steamed eggs into the cold water to cool. No rubbery tough whites or greyish ring around the egg yolk, which is the result of overcooking. To peel the eggs, gently roll the cooled eggs on the counter to crack the shell all over, and carefully peel it to reveal flawless hard-boiled (hard-steamed, perhaps?) eggs.

To make the creamy smooth filling, first we need to blend the mayo with roasted red pepper in a blender until smooth. Be sure to dry the excess brine/water from the jarred red pepper, so that the filling doesn’t get too runny. Then we will mash in the egg yolks, sprinkle some ground red cayenne pepper and chili powder for a nice kick and add slash of Worcestershire sauce to brighten up the flavors. And to create that ultra-smooth filling, I push the filling through the mesh sieve.

Imagine that creamy, smooth, rich, slightly smoky filling with a spicy kick! If deviled eggs are apart of your usual Thanksgiving dinner, do add this recipe to your menu.

Hope you enjoyed this recipe. Have a great week ahead.

Print Recipe I Made It!

Roasted Red Pepper Deviled Eggs

Roasted red pepper deviled eggs with ultra-smooth, creamy filling made with farm fresh eggs. The classic recipe with big bold flavors and spicy kick!

Yield: 12 deviled eggs

Ingredients:

• 6 eggs
• 3 tablespoons mayo (I use Kraft Mayo)
• ½ 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:

1. Bring a large pot of water to a boil. Place the eggs in the steamer and put it over the boiling water.
2. Steam the eggs covered for 15 minutes.
3. Then immediately place them in cold water to cool.
4. Once cooled, peel the eggs and cut in half lengthwise with a sharp knife. Remove the yolks into a bowl.
5. In a blender, blend the mayo and roasted red bell pepper until smooth.
6. Transfer the mixture into a bowl with yolks.
7. Add Worcestershire sauce, ground mustard, salt, cayenne pepper, chili powder and black pepper.
8. Using a folk mash the egg yolks and mix everything until well combined.
9. Place a pastry bag fitted with a round tip, or just a ziplock bag, in a tall glass and put a mesh sieve on top.
10. Push the egg yolk filling through the sieve into the pastry bag.
11. Pipe the filling into the egg whites.
12. Garnish with thinly sliced scallions, if desired.

For step-by-step photos and additional notes, read the post above.

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