James and I have been thinking about making deviled eggs for a long time now. While ordering our Fairway Instacart the other day, I got inspired to add a red pepper to do roasted red pepper deviled eggs and thought we’d try a second version using my already-bought sun-dried tomatoes. As a guide, I used the trusted Paleo Leap and this recipe. Biggest difference is, I don’t like mustard and didn’t have Whole 30 compliant mustard in the house, but otherwise I followed pretty closely.
What you’ll need:
- 8 large eggs (makes 16 servings)
- 1 red bell pepper, sliced in half, de-seeded
- 4 tbsp homemade mayo
- 1/2 tsp paprika
- Few shakes of salt
- Preheat oven to broil (high) and line a baking sheet with tin foil. Face the peppers so the inside is hidden.
- Broil the red pepper for 10-12 minutes until charred
- I did 10 minutes, then flipped for the last 2 minutes
- Meanwhile, bring water to a boil and boil eggs for ~10-12 minutes
- Run cold water over the eggs and peel them.
- Cut the eggs in half, long-ways, and remove the yolks. Yolks can go in food processor and whites should go on a plate in the fridge.
- Once done, add the red peppers to the food processor, along with the mayo, paprika and a few salt shakes – blend until smooth. Taste and adjust seasoning to taste.
- Scoop the mixture into a small ziploc bag towards one of the bottom corners. Place in fridge for a little so it cools and thickens a bit.
- Once cool, snip the tip of the corner of the ziploc, and use it like a pastry bag, filling the egg whites with the mixture
- Sprinkle lightly with paprika (from a foot or two above so it lightly/evenly distributes) and top with a few chives
These make a great snack, breakfast, appetizer – all of the above!