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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!!
Michele @ Flavor Mosaic
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.
Bobbi | Bobbi's Kozy Kitchen
Awesome Michele. I think you will really like them!
Happy Valley Chow
Who doesn't love a good deviled egg? One of my favorite sides!
Happy Blogging!
Happy Valley Chow