Toasted Red Pepper Devilish Eggs
Prep time
Cook time
Total time
Serve these devilishly tasty treats as part of a Halloween feast. Roasted red peppers and paprika give the filling an orange hue reminiscent of jack-o-lanterns, while snipped chives resemble their stems. Serves: 8
Recipe type: Hors d'Ouevres
Cuisine: American
Serves: 16
  • 8 large eggs
  • ¼ cup drained and chopped jarred roasted red peppers
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon paprika, plus more for sprinkling
  • Salt and pepper
  • 3 chives, cut into 16½-inch pieces
  1. Over high heat, bring a large pot of water to a boil. Gently lower eggs into water. once water returns to a boil, reduce heat to a low simmer. Cook eggs 11 minutes, drain and place in a large bowl of ice water. Cool completely, for at least 10 minutes.
  2. Crack eggs and carefully peel under cool running water. Slice eggs in half lengthwise, scoop out yolks and place yolks in a food processor with peppers, mayonnaise, mustard and paprika. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper.
  3. Transfer yolk mixture to a pastry bag fitted with a large round tip or a large ziplock bag. If using a bag, squeeze out air, seal and snip off a corner. Pipe about 1 Tbsp. filling into center of each egg white, to resemble a pumpkin. Set a piece of chive diagonally into filling to resemble a stem. Sprinkle yolks with paprika. Serve immediately or cover and refrigerate for up to a day.


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