Roasted Red Pepper Deviled Eggs

Name: Roasted Red Pepper Deviled Eggs
Ingredients: 8 large eggs; 1/4 cup drained and chopped jarred roasted red peppers; 3 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1/4 teaspoon paprika, plus more for sprinkling; Salt and pepper; 3 chives, cut into 16 1/2-inch pieces

7 ingredients

3 steps

Ingredients

8 large eggs
1/4 cup drained and chopped jarred roasted red peppers
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon paprika, plus more for sprinkling
Salt and pepper
3 chives, cut into 16 1/2-inch pieces

Directions

1

Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook eggs 11 minutes, drain and place in a large bowl of ice water. Cool completely, at least 10 minutes.
2

Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayonnaise, mustard and paprika. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper.
3

Transfer yolk mixture to a pastry bag fitted with a large round tip or a large ziplock bag. If using a bag, squeeze out air, seal and snip off a corner. Pipe about 1 Tbsp. filling into center of each egg white, to resemble a pumpkin. Set a piece of chive diagonally into filling to resemble a stem. Sprinkle yolks with paprika. Serve immediately or cover and refrigerate for up to a day.