Roasted Red Pepper Deviled Eggs Recipe
Deviled eggs decorated with roasted red pepper, an Easter favorite, picnic and pitch-in dinner standbys. Deviled with some hot pepper sauce
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Ingredients
- 6 hard boiled eggs
- 3 tablespoons mayonnaise
- 2 heaping tablespoons sweet pickle relish
- 4-6 drops of hot pepper sauce or to taste
- salt and pepper to taste
- 2 tablespoons of finely sliced roasted red bell peppers
- Chopped cilantro
- ------------------------------------
- Note:
- Put shelled whole hard-boiled eggs in a jar of pickled beet juice to dye the eggs pink
Directions
- After boiling eggs and shelling, cut lengthwise putting yolks into bowl.
- Mash the yolks to small pieces
- Add the remaining ingredients except roasted red peppers and cilantro.
- With a wire whisk, beat yolks and ingredients until smooth.
- Fill the egg white cups, use a pastry bag with large decorative tube or fill small plastic bag and cut corner to squeeze into egg cups.
- Add thin slices of roasted red pepper across top.
- Decorate plate with chopped cilantro.
- Refrigerate until ready to serve.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 3 servings | |
| Calories 118 | |
| Calories from Fat 104 | 88% |
| Total Fat 11.74g | 15% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 155mg | 6% |
| Potassium 19mg | 1% |
| Total Carbs 3.86g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.16g | 2% |
| Protein 0.1g | 0% |
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