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Add the eggs to a medium-sized pan filled with and bring to a boil. Boil the eggs for about 8 minutes, counting from the moment the water is boiling.
Place the eggs under running cold water and peel them.
Create a puree of the roasted red pepper with a small blender and add it to the medium-sized bowl. Divide the eggs in half and add the egg yolks to the bowl.
Use a fork to mash the egg yolks and combine them well with the roasted pepper puree. Season with mayonnaise, mustard, pepper and salt.
You can add the mixture to a piping-bag with a star-shaped nozzle or use two spoons to divide the filling. Garnish with parsley, enjoy!