Go Back
+ servings

Roasted Red Pepper Deviled Eggs

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 deviled eggs
Author: Shinee
Roasted red pepper deviled eggs with ultra-smooth, creamy filling. The classic deviled egg recipe with big bold flavors and a spicy kick!
Print Recipe


  • 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.


* 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.