Wednesday, October 16, 2013

Devilish Eggs




We love deviled eggs here. I mean realllllllllllllllly love deviled eggs. I have been known to make a batch of them and then that is what we have for dinner. 

So we really don't need an excuse to make them, obviously! But, we love it when the holidays roll around because for some reason deviled eggs and the holidays, all holidays, seem to go hand in hand. I am always the first to volunteer to bring them to any party.


Up until now I haven't really tinkered with my traditional recipe. I mean why mess with success right? But this year I really wanted to try something new. I have seen the bacon deviled eggs, jalapeno deviled eggs, avocado deviled eggs, I just felt the need to come up with something else (although all of the the aforementioned sound amazing). I harbored the idea of combing all of them into one, but thought that night be just a little too much.

My next new favorite ingredient is roasted red peppers. I love the slightly spicy/smoky flavor they add to a dish. They can take a traditional dish and elevate it to a completely different level. So from jump I was pretty sure that we would like the addition of them to our favorite little nibble.

Kevin was my guinea pic for the filling. I love having him home as I make something so I can have another opinion before I am completely locked into a dish.

We tinkered a bit, adding a little here and there. But we both knew when we had it just right. Just a smile said it all.

These eggs are so good. I think the entire batch was gone in about 15 minutes, and we already have plans to make them again this weekend!




Devilish Eggs

8 large eggs, hard boiled
1 (8-ounce) jar roasted red peppers, drained and squeezed dry in a clean dish towel.
1/4 cup fat free mayonaise
1 teaspoon Dijon mustard
1 tablespoon Sriracha sauce
Kosher salt
Cracked black pepper
Poppy seeds for garnish


Peel boiled eggs and slice each in half, placing the yolk in a medium bowl. Place the whites in the refrigerator Mash the yolks with a fork. Add the red peppers, mayo, mustard, and Sriracha. Combine well. Add the salt and pepper to taste. Place the bowl in the refrigerator for 30 minutes.

Scoop the yolk mixture into a piping bag or a plastic zipper bag and cut the tip off. Remove the eggs whites from the refrigerator and carefully pipe the yolk mixture into each egg white half. Top with poppy seeds.

Serve immediately.

Makes 16

ENJOY!!




3 comments:

  1. MMM! Deviled eggs with roasted red peppers and sriracha. Love it! I will have to try these. I'm pinning them to my appetizer board.

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    Replies
    1. Awesome Michele. I think you will really like them!

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  2. Who doesn't love a good deviled egg? One of my favorite sides!

    Happy Blogging!
    Happy Valley Chow

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