- 10 eggs
- 1 roasted red pepper (store-bought or make your own)
- 2 tablespoons mayonnaise
- 1/2 teaspoon mustard
- pepper and salt to taste
- optional: fresh parsley for garnish
Kitchen equipment needed
- medium-sized pan
- small blender
- medium-sized bowl
- piping-bag with star-shaped nozzle
Preparation — 15 minutes
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.
Finishing the roasted red pepper deviled eggs — 10 minutes
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!