Roasted red pepper deviled eggs

Ingredients

• 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
• fork
• 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!

Roasted red pepper deviled eggs Ohmydish deviled eggs, egg, egg yolk, eggs, fresh parsley, mayonnaise, mustard, parsley, pepper, red bell pepper, red pepper, roasted pepper, Roasted red pepper deviled eggs, salt, stuffed eggs Side dishes World These roasted red pepper deviled eggs should not be missing during Easter. Easy to create in less than half an hour. 6 personen

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