Easy Roasted Pepper Deviled Eggs is a lighter, brighter variation of an old favorite with smoky roasted peppers, sweet paprika and fresh lemon. A fun twist on a classic, this recipe is sure to become your new go-to appetizer.
I will often whip up a batch of these Easy Roasted Pepper Deviled Eggs when I’m putting together a BBQ theme. For example, they beautifully compliment my Balsamic BBQ Pork Tenderloin and Mac-n-Cheese. Throw in a side of Roasted Chilies & Pineapple Slaw, Jalapeno Cheddar Corn Muffins, a little Bless Your Heart Sweet Tea and you got yourself a proper spread.
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Can you still call these Easy Roasted Pepper Deviled Eggs “deviled eggs” if you don’t use the egg white?
Sure, why not? One of the things I love to do in the kitchen is play with old recipes and reinvent them. In the case of a deviled egg, let’s be honest, we’re eating them for the filling, not the whites. You can sell yourself on the health benefits of the lean protein, but cooked egg whites are really just a vehicle for the good stuff. Am I right?
This recipe for Easy Roasted Pepper Deviled Eggs was created with my sister and dear friend in mind – neither of whom like the consistency of cooked egg white. I love deviled eggs and I wanted to give them a way to enjoy these tasty, little bite-size morsels.
The smokiness from the roasted peppers pairs well with the sweet paprika. And the acid from the lemon juice and yellow mustard brightens the overall flavor of the filling. To bring a little freshness to this recipe, I like to use Melissa’s Sweet Organic Mini Peppers. They’re so crisp and flavorful. And they’re just the right size for a one- to two-bite appetizer.
Tasty Pairings
Roasted Pepper Deviled Eggs go well with any summer picnic or game day menu. If you’re looking for a few good foundation recipes to build a meal around, try these recipes for Balsamic BBQ Pork Tenderloin and Classic Mac-n-Cheese. They won’t disappoint.
Easy Roasted Pepper Deviled Eggs
Course: AppetizersDifficulty: Easy4-6
servings30
minutesIngredients
8-12 mini sweet bell peppers
4 hard boiled eggs, cooled
1 Tbsp. roasted red peppers, minced
1/2 tsp. minced green onion
1/8 tsp. paprika
1 1/2 Tbsp. mayonnaise
1/2 tsp. yellow mustard
1/4 tsp. fresh lemon juice
Salt & Pepper to taste
Directions
- Carve out a top section of the peppers and remove any seeds from inside. Set aside the tops of the peppers.
Your peppers should resemble a little boat, just as a cooked egg white would serve as a boat in a traditional deviled egg. Set aside the pepper boats. - In a hot, dry skillet (no oil) – place the pepper tops skin side down on the pan. The skins will begin to blister, pop and sizzle. When the skin has turned black (approx. 5 minutes), flip the peppers over and cook on the other side for another five minutes.
You may need to press the peppers from time to time with a spatula to ensure the peppers are in contact with the pan. Remove the peppers from the pan and allow to cool completely.
Mince and set aside. - While the peppers are cooking, separate the egg yolks from the egg whites.
- In a small bowl, mash up the egg yolk with the back of a fork until all the lumps are broken down and the consistency of the yolk is even.
- Add the minced roasted peppers and green onions to the yolks and mix until fully incorporated.
- Add the mayonnaise, mustard, lemon juice and paprika to the egg mixture. Add salt and pepper to taste.
- Place the mixture into a small piping bag to fill your peppers. You can also spoon the mixture into your peppers.
Notes
- What do I do with the egg whites? If you like cooked egg whites, you can double the filling recipe and fill them as well. If you don’t like the texture of cooked whites, you can pawn them off on someone else or feed them to your dog. You do you!
- Depending on the size of your peppers, this recipe will yield 8 – 12 bite-size deviled eggs.
