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Calling all deviled egg enthusiasts! Ditch the drab and embrace the fab with these Fancy Red Deviled Eggs. Boasting a mesmerizing mix of creamy goodness and vibrant roasted red peppers, these spicy and sweet deviled eggs are the perfect appetizer for any occasion.

“Your red deviled eggs are amaaaaazing. I am also floored at how pretty they are!! You made me look like I had pure talent to my guests. Thank you.”

-ALly
Straight on photo of a platter of standing up red deviled eggs on a grey kitchen platter.

Update: This recipe was originally published in March 2017. It’s been updated to include more information about making these unique deviled eggs at home.

Hey, friends! With Easter rapidly approaching, I figured it was high time I shared one of my essential Easter recipes – fancy deviled eggs. These red eggs are smoky, sweet, perfectly creamy, and really, no holiday is complete with out them.

Table of Contents

About these fancy deviled eggs

These deviled eggs are my spin on green goodess’s way cooler cousin – red goddess. For those of you who aren’t familiar with green goddess, let me give you the 411. Simply put, it is mixture of mayonnaise (or sour cream, or both), lemon juice, and green herbs (chervil, chives and tarragon). Typically, it’s a salad dressing, although I’ve seen it served as a dip, sauce, and even a smoothie. Anyways, it became VERY popular in the 70’s and 80’s, and while it is delicious, it’s also begging for an upgrade.

Enter Red Goddess, a sassy mix of sweet and spice. Featuring mayonnaise and better-for-you Greek yogurt blended with a sweet roasted red bell pepper, spicy jalapeno, pungent shallot, tangy-tart apple cider vinegar, and plenty of robust seasonings.

Take that red goddess mixture and mingle it with eggs? PURE PERFECTION.

These red deviled eggs are sweet, smoky, and savory, with the perfect hint of subtle spice. Basically they’re everything you never knew you needed in your life, especially if your life involves an Easter celebration. 🙂

Why you’ll love these red devil eggs

If you’re looking for something spectacular and fun to add to your Easter table this year, these smoky red deviled eggs are sure to be a hit! Here’s why you’ll love these cute deviled eggs:

  • Healthy. They’re naturally colored and reduce the amount of mayonnaise needed by using better-for-you Greek yogurt!  
  • Fun twist. These red goddess deviled eggs offer a sweet and spicy twist to the classic green goddess deviled eggs. I’ll also show you how to make them ‘stand up’ too!
  • Make ahead. These red devil eggs are perfect for making a day ahead as the chill time allows the flavors in the filling to meld together. Plus, you can hard boil your eggs a few days in advance to reduce preparation time.
  • Stunning party appetizer. These deviled eggs add an instant touch of sophistication to any social gatherings. Which makes them perfect for potlucks, holiday celebrations, or your next party!
Overhead photo of hard boiled eggs, red bell pepper, greek yogurt, shallot and honey to make creative deviled eggs neatly arranged on a kitchen counter.

Ingredients for red deviled eggs

You don’t need exotic ingredients in order to make these fun deviled eggs. The ingredients used are a slight adaptation from the green goddess deviled eggs most are familiar with. Here’s everything you need:

  • Hard boiled eggs – Eggs that are around 7-12 days old are much easier to peel than fresh eggs.
  • Shallot – Peel and roughly chop.ed and roughly chopped.  
  • Jalapeno – I use a whole jalapeno that I seed and roughly chop.’ve used a whole jalapeno that is seeded and roughly chopped.  
  • Roasted red bell pepper – Also seed and roughly chop. seeded and roughly chopped. I prefer to roast my pepper at home for the best texture and flavor.  Substitution: You can use a jar of roasted red peppers instead, although it is often wetter and lacks the flavor of freshly roasted red bell pepper. 
  • Plain Greek yogurt – Use your favorite brand. Substitution: Sour cream is a great substitute. 
  • Mayonnaise – Use store-bought or homemade mayonnaise. Store-bought or homemade mayonnaise can be used. Substitution: Dairy-free mayonnaise is an option. 
  • Dijon mustard – A classic addition to deviled egg filling. Substitution: Use stone-ground Stone-ground mustard instead. It’s similar in flavor to Dijon mustard. could be used instead as it has a similar flavor. 
  • Apple cider vinegar – This will addAdds a tangy tart flavor. Substitution: Use freshly squeezed lemon juice instead. 
  • Seasoning – I incorporate smoked paprikaI’ve added smoked paprika, garlic powder, kosher salt, and fresh ground pepper into the deviled egg filling mixture. Substitution: Add cayenne pepper for an extra kick of heat.

Recipe variations

  • Dairy-free. Use dairy-free mayonnaise to replace regular mayonnaise and Greek yogurt. 
  • Presentation style. Make these deviled eggs fancy by cutting them so that they ‘stand up’ instead of traditional deviled eggs. Read the full instructions on how to do this in the recipe card below.
  • Sweetness. If you prefer a sweet devil egg, add a little bit of honey to the red deviled egg mixture.
  • Spicy level. I love the balance of sweet and spicy created from this unique deviled egg recipe. That said, you can increase the spice level by keeping the jalapeno seeds intact and by including spices such as cayenne pepper. Or, simply drizzle a little sriracha over the eggs as garnish.
  • Fresh Herbs. I highly recommend garnishing your red devil eggs with some sort of fresh herb, such as chives, scallions, parsley, or even cilantro for a touch of fresh herbaceous flavor.
Overhead photo of egg yolks, roasted red bell peppers, Greek yogurt, and shallots in the bowl of a food processor (before blending together).

How to make these sweet deviled eggs

While these deviled eggs may look fancy, you make them just like you would any ‘ole deviled egg recipe:

  • You boil some large eggs and then slice them to remove the egg yolks.
  • Next, you blend the yolks with some roasted red bell pepper, jalapeno, shallot, vinegar, and seasonings.
  • After that, you’ll transfer the devil egg filling to a pastry bag or resealable plastic bag with the corner of the bag snipped off.
  • Then, you stuff the yolk mixture back into the hard-boiled egg whites.
  • Finally, you chill the eggs before you’re ready to serve, garnish them with fresh chives or green onions, and voila – red deviled eggs.

See, super easy!

However, there is one major caveat. If you are feeling fancy and looking to really “WOW”, I recommend cutting the hard boiled in so it will stand up. Check out the details after the photo below.

Tips for the best red deviled eggs

  • If you aren’t sure how to make hard-boiled eggs, check out this post detailing everything you’d want to know about making easy to peel hard boiled eggs on the stovetop.
  • Eggs that are older, at least 7 days or up to 12 days old, are MUCH easier to peel.
  • For the best results, I recommend using a food processor to make the red devil egg filling. If you don’t have one, be sure to finely mince the vegetables, and then mash everything together with a fork.
  • You’ll need roasted red bell peppers. I recommend roasting your own for the best flavor and texture. I’ve included instructions in the notes section of the recipe card. However, you can use a jarred roasted pepper. Regardless, make sure you THOROUGHLY pat the roasted pepper completely dry before using to make the red devil filling. If the peppers are watery, they will make the filling thin and loose.
  • If you’re using a jar of pre-roasted red bell peppers, have no fear; but please be aware, you’ll need to make adjustments. If your filling looks thin and slightly watery, simply add a hard-boiled egg (the white, yolk, or both) to the processor with the filling, and process until smooth. If you made standing deviled eggs, you can use the egg white scraps to thicken the filling. Alternatively, you can just add more mayo to the mixture.
Angled photo of sweet deviled eggs with red bell peppers on a serving platter.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making fancy deviled eggs with red bell peppers. If you have a question you’d like answered, please drop it in the comments section below!

How to cut hard boiled eggs so they stand up?

If you want to go the traditional route of making deviled eggs, simply cut the hard boiled egg in half horizontally.

However, for fancy deviled eggs, you’ll need to cut off a small sliver from the bottom of the egg so that it will stand up vertically. When doing this, try to remove as little of the egg white as possible. Next, you’ll need to make another cut at the top of the egg, to reveal the cavity, by slicing the top third of the egg white off.

I will be honest, for standing, fancy deviled eggs, finagling the yolk out of the hard-boiled egg is slightly more tedious. I suggest you use a melon baller or teaspoon and kid-gloves. You won’t get the yolk out in one piece, but that doesn’t matter since you are going to be pulverizing it into a deviled egg filling anyways.

How do I thicken the red deviled eggs filling?

If you have made your eggs stand up, incorporate the excess egg white cut-offs into the filling mixture to thicken it. You can also add extra mayonnaise to thicken the mixture. Make sure to add it back to the processor until smooth. 

Are roasted red pepper deviled eggs very spicy?

No, this recipe has a subtle spice flavor and is by no means hot. 

Straight on photo of ten fancy deviled eggs with sweet red peppers.

Serving this bell pepper egg recipe

Enjoy these cute deviled eggs for Easter or another special holiday celebration. 

To make your unique  red deviled eggs even fancier, be sure to garnish them with snipped chives, smoked and sweet paprika, and a piece of roasted bell pepper. Or try a piece of candied bacon for a fun twist.

What to serve with creative deviled eggs

Using Leftovers

If you’ve got leftover red deviled eggs, put them to good use by chopping them up and using them to make a mimosa egg salad!

Straight on, close-up photo of a deviled egg fancy style - standing up.

Put down the mayonnaise and give your classic deviled eggs a delicious, healthy twist with these Red Goddess Deviled Eggs. Perfect for your next party, potluck, or Easter celebrations, these will definitely become a hit with your friends and family.

Until Thursday friends, cheers – to the incredible, edible egg.

More recipes for deviled eggs!

If you’re looking for some devilishly delicious eggs, check out these delicious recipes next:

Straight on photo of ten fancy deviled eggs with sweet red peppers.

Fancy Red Deviled Eggs

4.70 from 10 votes
Author: Cheyanne Holzworth
Total Time: 15 minutes
Prep Time: 15 minutes
Servings: 12 servings
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Calling all deviled egg enthusiasts! Ditch the drab and embrace the fab with these Fancy Red Goddess Deviled Eggs. Boasting a mesmerizing mix of creamy goodness and vibrant roasted red peppers, these sweet and spicy fancy deviled eggs are the perfect appetizer for any occasion.

Equipment

  • 1 Paring Knife (for preparing hard boiled eggs)
  • 1 Food Processor (for making the deviled egg filling)
  • 1 Resealable Bag or Piping Bag with Tip (for filling the hard boiled egg whites)

Ingredients 

Instructions

  • Prepare the Hard-Boiled Eggs: Use a sharp paring knife to slice the hard boiled eggs using one of the following methods:
    For Fancy “Standing Up” Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of egg, so it will stand upright, and then slice off the top 1/3rd.
     For “Traditional” Deviled Eggs: Use a sharp paring knife to cut egg in half lengthwise.
  • Make the Deviled Egg Filling: Remove the yolks from all the eggs and place in the bowl of a food processor. Add the shallot and jalapeno and process until the veggies are finely chopped.
    Then, add in the bell peppers and process again until everything is minced.
    Next, add the yogurt, mayo, Dijon, vinegar, smoked paprika, garlic powder, 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper. Cover the bowl and process the ingredients until a smooth mixture forms, stopping to scrape down the sides and the bottom of the bowl as necessary.
    Taste and adjust the red devil egg mixture for consistency and flavor – adding more mayo or yogurt for thicker consistency and seasonings/spices for flavor.
  • Pipe Filling into Eggs: Transfer the sweet deviled egg mixture to a piping bag fitted with the star attachment or a resealable bag with the corner snipped off (for a make-shift piping bag). Next, pipe the devil egg mixture into the egg whites, filling each cavity generously so that it is heaping and moreish. (Note: If you’re making standing up deviled eggs, you’ll have leftover filling. Save it in and use it as a spread on crackers, bagels, and sandwiches.)
  • Chill Red Deviled Eggs: Transfer all the deviled eggs to a large airtight container in a single layer. Refrigerate for at least 2 hours, or up to 1 day. (Note: I use a sheet cake container or deviled egg container. However, you may need more than one container if you only have medium or smaller sizes.)
  • Serve: When ready to serve your fancy deviled eggs, transfer them to a serving platter and garnish the top with a sprinkle of sweet and smoked paprika and then scatter with chives or microgreens. Enjoy!

Notes

  • Eggs that are older, at least 7 days or up to 12 days old, are MUCH easier to peel.
  • Red Bell Pepper: For the best results, I recommend buying a red bell pepper and roasting it yourself. The roasted peppers in a jar are much wetter/mushier in texture and lackluster in flavor. However, you can use a jarred roasted red pepper if you would like. Just make sure you pat it thoroughly dry before using and please note that your red deviled egg filling will be a little “looser.”
  • How to Roast Bell Peppers: Roast using the gas flame or oven method and then steam and peel the pepper according to the instructions below:
    • Roasting bell pepper on a gas flame: Turn the flame on your gas burner between high and medium-high and use tongs to hold the pepper over the flame, rotating the pepper until all the sides are mostly charred, about 8-10 minutes total.
    • Oven broiling red peppers: Arrange oven rack to highest position and preheat your oven to broil. Add the bell pepper directly to the rack and broil the pepper, rotating it every 2-3 minutes, until charred all over, about 8-10 minutes total.
    • Steam peppers: Once you have charred the pepper, place it into a medium size bowl and cover tightly with plastic wrap. Then set the bowl aside on the counter and let the pepper steam for 15 minutes – this will make the charred skin easy to peel off. DO NOT skip this step. 
    • Peel charred skin off: Once the pepper is cool enough to handle, use your fingers or a paper towel to peel off and discard most of the charred skin from the pepper. (Note: I like to leave a little char behind for flavor. But not ALL of it, you don’t want the deviled eggs to taste like the grates of a grill.) The roasted bell pepper is now ready to be used.
  • Dairy Free: If you’re looking for a dairy free devil egg, simply omit the yogurt and mayonnaise and substitute it with a dairy-free mayonnaise instead.
  • Chilling Eggs: These unique deviled eggs are best if you allow them to sit in the refrigerator for at least 2 hours. The chill time helps firm up the red devil egg mixture.
  • Making in Advance: These eggs are best when made a day ahead – it gives the filling a chance to meld and firm up. 
  • Servings: Serves 12 to 24, depending upon how you cut your eggs.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 12 servings (1 standing egg or 2 traditional deviled eggs). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 85kcal    Carbohydrates: 1g    Protein: 7g    Fat: 6g    Saturated Fat: 2g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 2g    Trans Fat: 0.001g    Cholesterol: 187mg    Sodium: 124mg    Potassium: 79mg    Fiber: 0.2g    Sugar: 1g    Vitamin A: 320IU    Vitamin C: 2mg    Calcium: 31mg    Iron: 1mg
Course: Appetizer, Snack, starter
Cuisine: American

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Red Goddess Deviled Eggs