Devilish Deviled Eggs Peppers (Print Version)
Eggs with roasted pepper, Dijon, hot sauce filling; topped with poppy seeds for a spicy, vibrant bite.
# Ingredients:
01 -
8 large eggs
02 -
⅓ cup jarred roasted red peppers, patted dry
03 -
2 tablespoons mayonnaise
04 -
3 teaspoons Dijon mustard
05 -
2 teaspoons hot sauce, such as Tabasco
06 -
Ground pepper, to taste
07 -
Poppy seeds, for garnish
# Steps:
01 -
In a medium pot, cover eggs with cold water by 1 inch. Bring to a boil over high heat, cover, and immediately remove from heat. Let sit for 11 minutes. Transfer eggs to a colander and run under cold water until cool enough to handle.
02 -
In a food processor, combine roasted red peppers, mayonnaise, Dijon mustard, and hot sauce. Process until smooth, about 1 minute.
03 -
Peel the eggs and cut them in half lengthwise. Remove the yolks, leaving the whites intact.
04 -
Add the yolks to the food processor with the red pepper mixture. Process until smooth, scraping down the sides as necessary. Season the mixture with ground pepper to taste.
05 -
Pipe or spoon the yolk mixture into the egg whites. Garnish with poppy seeds before serving.