Hard boiled eggs meet my favorite roasted red pepper dip. Hard boiled eggs have never been an easy pursuit for me. It takes me at least two rounds to gather a few successfully hard-boiled ones. I hope you love these roasted red pepper deviled eggs. Here are my top tips for hard-boiling:
I make sure there’s plenty of water in the pot, enough to cover all of my eggs. I wait for it to come to a boil. Adding salt can sometimes help quicken the boil and is said to keep eggs from cracking as easily! Once boiling, I switch the heat off and carefully add eggs. Keep the pot covered for 12 minutes. I have a habit of under-cooking my hard boiled eggs, then after I begin to peel them, I try boiling again. It can get super messy if the whites pour out into the boiling water, but it has worked before! Anywho, after 12-15 minutes, drain the hot water and re-fill your pot with cold water to cool them down and keep from over-cooking. This is the ideal time for not having to re-boil! At least, this time.
Or use an Instant Pot! This was highly recommended to me during my struggle.
It’s kind of crazy, but older eggs actually peel easier than fresh ones. Mine are usually fresh, so I have a harder time. I like to roll them on my counter until the whole egg has cracks all around it, then I put them in cold water to soak before peeling.
We all know and love the classic deviled egg, but today we’re switching it up a bit by adding roasted red peppers to the mix. I like to roast my own peppers. It’s so easy! Drizzle with olive oil and bake the pepper whole for about 30 minutes at 350°F. Once it starts to look a little charred, remove from the oven and the stem will slide right off. Don’t worry about the seeds, we can leave them in. If you’re short on time though, jarred roasted red peppers will do!
Love roasted red peppers? Me too! Check out my favorite CREAMY CASHEW ROASTED RED PEPPER DIP recipe that inspired these delicious deviled eggs.
- 4 hard-boiled eggs
- 2 sprigs fresh parsley
- 1/3 c roasted red bell pepper
- 1 tsp lemon juice
- 1/2 tsp spicy mustard
- 1/4 tsp paprika
- 1/8 tsp salt
- 1/8 tsp pepper
- Slice hard-boiled eggs in half length-wise. Scoop out the yolk with a tablespoon.
- Blend yolks, parsley, roasted red pepper, lemon juice, spicy mustard, paprika, salt, and pepper in a small blender or a large cup with a hand immersion blender.
- Scoop mixture back into egg whites or transfer to a small plastic bag, cutting the bottom corner to create an icing bag for use.
- Sprinkle filled eggs with chopped parsley, salt, and pepper before serving.
Keep eggs refrigerated in a sealed container for up to 5 days.
Amount Per Serving: Calories: 86Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 187mgSodium: 141mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 7g
Nutrition facts are an estimate and not guaranteed to be accurate.