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Calling all deviled egg enthusiasts! Ditch the drab and embrace the gourmet fab with these Fancy Red Deviled Eggs. Featuring 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. I made updates to the article below 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 this recipe

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:

  • Wholesome. 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 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 chopped.  
  • Jalapeño. I use a whole pepper; be sure to remove the seeds and ribs as that’s where the spicy flavor lives.
  • Roasted red bell pepper. You’ll want to roast peppers in the oven, on the stovetop, or grill for the best texture. However, the roasted peppers in a jar work too – just be sure to read the notes section of the recipe card.
  • Plain Greek yogurt. Use your favorite brand. Substitution: Sour cream is a great substitute. 
  • Mayonnaise. Use store-bought or homemade mayonnaise. Substitution: Dairy-free mayonnaise is an option. 
  • Dijon mustard. A classic addition to deviled egg filling. Substitution: Stone-ground will work in a pinch.
  • Apple cider vinegar. Lends a tangy tart flavor. Substitution: Use freshly squeezed lemon juice instead. 
  • Seasoning. A combination of smoked paprika, garlic powder, kosher salt, and fresh ground pepper lend delicious flavor to the deviled egg filling mixture.

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, dill, or even cilantro for a touch of fresh herbaceous flavor.

If you’ve got leftover roasted peppers, put them to good use in these recipes: pasta red pepper sauce, home fries with onions and peppers, and chopped sub salad.

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 sweet deviled eggs

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

  1. You boil some large eggs and then slice them to remove the egg yolks.
  2. Next, you blend the yolks with some roasted red bell pepper, jalapeno, shallot, vinegar, and seasonings.
  3. 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.
  4. Then, you stuff the yolk mixture back into the hard-boiled egg whites.
  5. 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.

Follow these chef expert tips for the most success!

  • 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 peel hard boiled eggs in a large pot 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 this fancy, easy deviled egg recipe 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 use store-bought roasted red peppers from a jar – versus roasting them yourself – your egg yolk mixture may end up on the loose side. Below are a few different ways you can thicken up a deviled egg 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.

Regardless of the method you select, make sure to add the filling back to the food processor and process until smooth before making the gourmet deviled eggs. 

Are roasted red pepper deviled eggs very spicy?

I wouldn’t consider this recipe for devilled eggs spicy or hot at all. However, they have a very subtle spice flavor balanced with a hint of sweetness. But, if you’re looking for a heat, leave the seeds and ribs in the jalapeño pepper or feel free to add your favorite hot sauce.

Straight on photo of a half dozen fancy deviled eggs with sweet red peppers.

Serving this creative deviled eggs

While this cute gourmet deviled egg recipe is perfect for Easter, they’re ideal for any special celebration or holiday.

Storing Leftovers

Storage instructions

  • Store any leftover gourmet deviled eggs in an airtight container and place in the fridge up to 3 days.

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 gourmet deviled egg fancy style - standing up.

Put down the mayonnaise and give your classic deviled eggs a delicious, gourmet 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: Spicy and Sweet Gourmet Eggs

4.63 from 8 votes
Author: Cheyanne Holzworth
Total Time: 15 minutes
Prep Time: 15 minutes
Servings: 12 servings
Print Recipe Pin Recipe
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 moorish.
    (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 Fancy Deviled Eggs: 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 micro greens. 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.”
  • No Food Processor? No worries. However, you’ll need to finely chop the ingredients, add them to a nuxubg bowl, and then whip them with a hand-held mixer until smooth.
  • 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. 
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • 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. 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