These Red Goddess Deviled Eggs are naturally colored and a healthy, sweet n’ spicy twist on green goddess deviled eggs. With a super-smooth, creamy filling of roasted red peppers, jalapeno and Greek yogurt, these deviled eggs are perfect for your next party, potluck or Easter celebration!
Hey party people!
So, we NEED to talk Easter.
Not only is it, like, .4 seconds away (fine, it’s 2 weeks and 6 days away, if your one of those people who likes to get technical with it), but ALSO I noticed some fellow bloggers started posting Easter recipes WEEEEEEEEEEEEKS ago.
Either they are serious overachievers and totally win at life, or I’m super late to the party.
Regardless, I’m nosy. So it is absolutely ESSENTIAL you share your Easter deets.
How do you guys celebrate?
Do you guys have any family traditions??
Do you do the casual brunch thing? Or, do you do the whole elegant dinner shebang, complete with fine china and real crystal drinkware?
Growing up we did an early Easter dinner, around 2-ish PM, at my grandmother’s house.
We had a plethora of appetizers, followed by a spiral ham, a smorgasbord of sides and no less than 2 pies for dessert.
It was kind of like an entire Easter EXPERIENCE, complete with egg hunts, sometimes a piñata, hollow chocolate bunnies, Easter baskets, too much candy, and quality family time.
It was preeeetty amazing, if you ask me.
With one minor (okay, MAJOR) exception…
I hate (like, hate hate hate haaaaaaaate with a burning passion) ham.
Did you just fall out of your seat and curse my name in no less than 2 separate languages?
No worries. I don’t take offense.
My deal with ham? I seriously just don’t understand it.
The texture is weird.
It looks kinda funny.
And, frankly, any kind of meat that needs to be candy coated (read: shellacked in honey, maple or sugar) scares me.
You are definitely giving me the evil eye right about now, huh? Weird, my husband looks at me the same way.
Anyways, my point is, you aren’t going to find any spiral ham here.
BUT, what you WILL find are some daaaaaaaaaaaa-YUM delicious deviled eggs. Because deviled eggs are BOMB, and Easter just ISN’T complete without them.
You can peep here and here for some devilishly delicious eggs from the archives.
Red Goddess Deviled Eggs
AKA Green Goddess’s way cooler cousin. RED GODDESS. Lovingly whipped, deviled and gloriously stuffed into hard boiled eggs.
For those of you who aren’t familiar with green goddess, let me give you the 411. Typically, it’s a salad dressing, although I’ve seen it as a dip, sauce and even a smoothie.
Simply put, it is a usually a mixture of mayonnaise (or sour cream, or both), lemon juice, and green herbs (chervil, chives and tarragon).
It was SUPER popular in the 70’s and 80’s and while it is delish, it was BEGGING for an upgrade.
Enter Red Goddess. A sassy mix of sweet and spice.
Healthy Greek yogurt blended with sweet roasted red bell pepper, spicy jalapeno, pungent shallot, tangy lemon juice and tart apple cider vinegar.
Red goddess mingled with eggs?
Pure Perfection.
These deviled eggs are savory, sweet, smoky and slightly spicy. Basically they are EVERYTHING you absolutely need in your life, especially if your life involves an Easter celebration.
How to Make It:
I didn’t do anything groundbreaking here, folks. You basically make these deviled eggs just like you would ANY ‘ole deviled egg-
You boil some eggs.
You slice them to remove the yolk.
You puree the yolks with some roasted red bell pepper, jalapeno, shallot, vinegar, and lemon juice.
You stuff the yolk mixture back into the hard-boiled egg whites.
You call it a day.
It’s not brain surgery.
However, there is one major caveat… do you want to be predictable? Or, do you dare to stand out from the crowd?
If you want to go the traditional route, simply follow all those instructions up there ⬆️ and just make sure you cut your deviled eggs in half HORIZONTALLY. (duh)
If you are feeling fancy-free and looking to WOW, standing deviled eggs are where it’s at. They are almost just as easy as traditional deviled eggs, but instead of slicing the hard-boiled eggs once, in half, you will slice them twice. Once to take a small sliver off the bottom of the egg so they will stand up. And again at the top, to take off the top 1/3rd where the filling will go.
But I will be honest, (for standing deviled eggs) finagling the yolk out of the hard-boiled egg is slightly more tedious. I suggest you use the kid-glove treatment and a melon baller, or super small spoon. 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 filling anyways.
Recipe Notes:
- If you aren’t sure how to make hard-boiled eggs, I’ve included instructions for a fail-proof way in the notes section of the recipe.
- Eggs that are older, at least 7 days or up to 12 days old, are MUCH easier to peel. If you buy fresh eggs, hard boil them and then try to peel them, they are going to be a complete pain. Don’t say I didn’t warn you.
- The recipe utilizes roasted red bell peppers. You can buy jarred roasted peppers, or you can roast your own (I included instructions for how to do so in the notes section of the recipe below). Regardless, make sure you THOROUGHLY drain, and pat, them completely dry. If they are watery, they will make the filling thin and loose.
- If you didn’t heed my advice above in note #3, have no fear. If your filling looks thin and slightly watery, simply add a hard-boiled egg (white, yolk, or both) to the processor with the filling, and process until smooth. If you made standing deviled eggs, use the egg white scraps to thicken the filling.
- Make sure you season the filling GENEROUSLY. Eggs like salt. I used a ¼ teaspoon kosher salt and 5 grinds of fresh black pepper.
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!
Red Goddess Deviled Eggs
Ingredients
- 12 Large Eggs hard boiled and peeled*
- 2 TBS plain Fage Greek yogurt *
- 1 large Roasted Red Bell Peppers roughly chopped (about scant ½ cup)*
- 1 small Shallot peeled and roughly chopped
- ½ jalapeno seeded and roughly chopped
- ¼ tsp Apple Cider Vinegar
- ¼ tsp Lemon Juice
- Kosher Salt and Fresh Ground Pepper
- Optional Toppings: micro greens, sweet paprika
Instructions
- For “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.
- For Filling: Remove the yolks from all the eggs and place in the bowl of a food processor. Add the shallot and jalapeno. Process until finely chopped. Add in the peppers and process again until everything is minced. Add in the yogurt, vinegar and lemon juice. Process until smooth, stopping to scrape down the sides of the bowl as necessary. Taste and adjust for seasoning with salt and pepper.
- Transfer the deviled egg mixture to a piping bag fitted with the star attachment (or a Ziploc with the corner snipped off for a make-shift piping bag). Pipe the mixture into the egg whites, filling each cavity generously.
- To Serve: Garnish with greens and sprinkle with paprika. Serve and enjoy!
Notes
1. Preheat oven to 450 degrees F.
2. Place the pepper(s) on a rimmed baking sheet lined with aluminum foil for easy clean up. Roast, turning occasionally, until they are roasted and collapsed, about 50 minutes total.
3. Transfer the pepper(s) to a large bowl and cover tightly with plastic wrap. Set aside for 15-20 minutes.
4. Remove the plastic wrap. Remove the stem and seeds; and peel the charred skin. Use as directed.
*To Hard Boil Eggs:
1. Place the eggs in a saucepan and add enough water to cover eggs by 1’’. Add in 1 tablespoon of each: white vinegar and salt.
2. Bring to a boil over medium heat.
3. Cover and immediately remove from heat. Allow eggs to sit, covered, for 12 minutes (for large eggs).
4. Drain and rinse eggs with cold water immediately. Stop the eggs from continuing to cook by placing them in a large bowl filled with ice and water (ice bath).
5. Peel and eat warm, or refrigerate until ready to use.
*Eggs that are at least 7 days (up to 12 days) old are much easier to peel.
Nutrition
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Crab Cake Stuffed Deviled Eggs
Bacon, Chive & Cheese Deviled Eggs
Tasty recipe, but also VERY watery filling. Maybe it’s because I used a canned roasted pepper to save time (though I drained/dried it) but I followed the rest of the recipe to a T, and even chilled the filling for several hours. Would’ve been a hit if they weren’t totally soggy, oh well 🙁
Hi Dor, I’m sorry they turned out watery. Using canned roasted peppers will make the filling watery unless you really, thoroughly dry them. And depending on the brand, the filling may still be watery, which is why I recommend adding a hard boiled egg (white, yolk, or both) to the processor with the filling (see recipe note 4 in the post). Since they were still tasty, despite being soggy, I hope you give them a try again and add an additional hard boiled egg to the filling if using canned roasted red peppers. Thank you for taking the time to leave a comment! I’m going to add the note about adding an egg from the blog post to the actual recipe, so hopefully if someone else runs into the same problem as you they know what to do! Cheers to a wonderful day, Dor!
WOW! look at this! They’re soooo cute eggs that I haven’t seen before.
<3 It must be so delicious, right? :d
They look fantastic! Thanks for sharing!
Oh gosh. Ever since I saw these goddess deviled eggs on Facebook, I am drooling over them. They look heavenly and too adorable, Cheyanne. I seriously can’t believe that Easter is coming soon, and I haven’t planned even a single Easter recipe yet. But now I am glad that I found this wonderful recipe to try. M;otivated enough to try these pretty eggs. 🙂
Indeed, I’ve only realized the thing about Easter this week. And it wasn’t like “OMG, Easter is around the corner, and I haven’t made any themed food for the blog!” It was like “OMG. The long weekend is around the corner, yeeeey!” I don’t think I’m making anything special, but I always have some deviled eggs because you cannot have Easter without them:) This combo is fantastic, Chey!
Hahahaha!!! I couldn’t help guffawing at “shellacked in honey, maple or sugar” – still guffawing btw! I’m not a huge fan of ham (or even mayo for that matter) either – and used to avoid mayo laden devilled eggs but these – ooh, Cheyanne, these sound wonderful! So love that they are mayo free and with that roasted red peppers – ooh – swoon! I saw these on IG and I gotta say, I have a hard time simply halving eggs horizontally and making them look good so I’m blown away at these!
We usually do a late lunch after church – we used to do a huge egg hunt too – but – my daughter and friends kids are all older now and egg hunts are not as alluring as they used to be – though am thinking if I hig eggs filled with money, they’s be down for a hunt again! 🙂
Hoping your week is wonderful and the weekend is even better!
XOXO
These are so darned cute! I love that you’ve made them stand up tall instead of the traditional cut for a deviled egg. The spicy seasonings sound delicious too!
Yep, hard to believe we are chatting Easter. Whew! My dad loves deviled eggs and he likes things spicy so I think he would really dig the jalapeno addition. Keep ’em coming Chey and you will make my papa happy.
Girl I get you!! I hate ham with all my heart and seriously idea of eating a sweet meat never made sense to me!! hehe but on the other hand I am all about eggs and these red goddess deviled eggs look phenomenal!! Love how unique they are taste wise!!
How have I never seen deviled eggs done this way? I love it. They look so sophisticated!! 😉 And red goddess? Yes, please.
p.s. fist pump on the ham because, yuck.
Your easters sound exactly like mine always were growing up!! Creepy. 🙂 haha ANYWAY. How freakin fun are these deviled eggs! Red goddess…. I love that! Now if only I had a few to snack on right now as I count down until it’s an acceptable time to eat dinner… lol
Dear Cheyanne – your Red Goddess eggs are amaaaaazing. I am also floored how you got the yolk out with out pulverizing the white. That my friend, is pure talent. The spicy factor sounds just perfect. Was sorry to hear you are not a ham fan. I have some in my family who aren’t either. I have been lobbied this year to make lamb – but truth is I’m not sure if I will be making ANYTHING – since we are moving. There are boxes everywhere and we might just order in pizza or Chinese food. Ha ha. JK. I don’t think I could go quite that far. But these eggs do look daaaaaaaaaaaa-YUM, in your words, for sure! Hope all is well at the SuBourbon cottage, hope you’re getting warmer weather than we are. It snowed here all day Saturday. Spring has not sprung yet in our neck of the woods. But a girl can dream. XOXO
Cheyanne, those are the prettiest devil eggs I’ve ever seen! It was definitely time to update them and you did an awesome job – love all the flavors and color! We didn’t celebrate Easter with a big dinner but my folks did hide candy in the yard for all us kids (which is the best part when you are a kid).
Oh gosh, these sound great! Love the different presentation too. 🙂
I love these! This is seriously the only day of the year that I eat deviled eggs and these babies are gorgeous. Gimme some. We always have ham and this year we are hosting at our house so I’ve got some work to do! Gorgeous as always girl!
Damn girl!! You make deviled eggs look HOTTTT!!! Love these with the yogurt in them and the spicy heat.
Sounds like u have some awesome Easter memories!! And these deviled eggs bring some back for me, my grandma always made deviled eggs for our get togethers. But your deviled eggs sound so much better (sorry grandma) . The presentation and these photos are just beautiful!! Take care.
Oh my WOW!!! These little darlings are freaking darling. And you KNOW I never say darling. Okay, I just said it 3 times for you–and because your glorious photos totally inspired it! 🙂 Anyway, how close is Easter? When and how did that happen? It’s been sooo long since we had any Easter traditions–especially since family’s quite far away. But a casual brunch sounds awesome! Will you be cooking it?? 😉 LOL on your hatred for ham. Different strokes for different folks, right? Love ya! Happy Monday my dear. xoxo
Cheyanne these are SO beautiful — you always have the best deviled egg recipes! I think red goddess is the start of a new trend, and since red is my favorite color, I’m officially in. 🙂 I love that you added roasted red pepper and jalapeno — what a delicious combination!
Cheyanne you’re definitely not going to get any weird looks from me..You won’t ever see Ham on my menu either. But deviled eggs now YESSS! I love how you made them standing and the red goddess filling sounds amazing. Oh and I haven’t done any typical Easter recipes unless you count salads. I can’t wait to try these little beauties and it will probably happen before Easter 🙂
OMG! These look so amazingly good! So ready for easter!
Um yeah. Do NOT get me started on candy coated meat! Just no thank you. These eggs though! So perfect for Easter! I love the idea of red goddess. Roasted red peppers are one of my favorite things :). Awesome post, Cheyanne!
what, people have been posting about easter already?! didn’t even know when it was until i looked it up a few seconds ago. oops. it used to be more festive when i was younger and we’d do a whole egg hunt with crafts and decorated food, but we haven’t done that in a while since the youngest of my first cousins is in high school, lol.
Yes Yes Yes the yummy egg recipes are coming out, and I can’t wait. I love eggs; I have to watch my egg intake, I can get 6-8 eggs a day if I’m not mindful. I used to do an Easter Egg Hunt with my ex-boyfriends family, but since I’m on my own now, I have no idea what I’m going to do. Brunch always sounds good to me. Growing up we went to sunrise service, which meant we had to get up at 4 am leave the house by 4:45 am to go to a church service outside where the sun comes up during the sermon, then we all hustled inside for breakfast. It was a fun experience a unique way to celebrate Easter.
These are genius Chey! And deviled eggs are always on the Easter menu at our house! Along with….ham…sorry! My boys don’t really go for it either, so when they were younger I always did a turkey, but now that it’s just Tom and I, I get a small ham. Tom and I LOVE deviled eggs, and I’m a huge roasted red pepper fan, so I KNOW these will be a hit! Can’t wait to try! Happy Monday!
Deviled eggs are essential for Easter! LOVE this fun twist on them – so creative. And um, I’m with you on the ham thing – never been a fan of it, glad someone else understands! I feel like I get death stares ever time I pass it up!
We are super traditional for Easter – ham, scalloped potatoes, devilled eggs, hot cross buns etc. I had a hankering for devilled eggs on the weekend, so I made up a quick batch, but your version is calling my name now, so I’m off to the kitchen to make some more 🙂
I am allll about deviled eggs and these red goddess ones look out of this world!! I’m not a ham hater, but have no real loyalty toward it and am pushing for an Easter brunch this year (manly because I want eggs and maple syrup involved). We don’t have a hard and fast tradition other than getting together and celebrating in some way. Last year I was on the beaches of St. Maarten (SOB!), so I’m excited to be able to celebrate with my 2 year-old nephews this year with a little egg hunt!! Also, I am WAY behind on my Easter recipe posting 🙂
wow. These are so cool! Your photos are stunning.
These Deviled Eggs look perfect! Love the flavors ! Can’t believe Easter is just 3 weeks away!
So I’ll always eat your ham for you cos I’m a good friend (and cos I really love ham). Hahahahaha! I’d eat your share of these red goodness deviled eggs too! Every Easter I serve the classic deviled eggs but this year, I’m making this recipe. Everyone’s going to love them 🙂
I can’t believe we are talking Easter right now! Wow! Growing up there would definitely be turkey involved during Easter and definitely an Easter egg with my name on it. I would always look forward to that. Maybe we would dye some eggs in food colouring and decorate and that would always be super fun! I’ve never in my life made devilled eggs and every time I see them I think that I have to make. I’m very particular when I eat them cause if there’s shell, I will cry. Ok, I won’t cry, but it won’t be pretty Yuck! But, I do love them (minus shell, of course). They look gorgeous and you have some mad piping skills there, girl! Don’t like ham? What? I can understand, though, but I do like eating it occasionally, especially with Dijon mustard. Cheers girlie! Have a great week!!
Growing up, Easter was shared between the grandparents’…Italian Easter bread, loaded baskets, white chocolate bunnies, pretty dresses and white gloves (if we were lucky!)… I am loving these eggs, Chey! So rich and tasty and just perfect for Easter brunch!! Love it! Cheers, my dear! xoxo
Easter is so close, yet still seems far away! I’ve always wanted to do a brunch on Easter, but we either end up going to my parents’ house or my husband’s side, so we have to alternate every year. And of course, it’s always food overload! One of these years though, we’ll do a brunch! 🙂 These eggs are SO pretty, Cheyanne! I’m loving the red goddess name…makes them sound so decadent and rich! I love the red bell peppers in here, too. This would definitely be a show stopper on Easter, or any other day. Love it! Pinned, of course! Hope your week is off to a great start!
I’m not giving you any weird looks because I’m not that big on ham either. I don’t have a burning hatred for it but I usually skip it when it’s served. Just not my thing. But deviled eggs are definitely the bomb and one of my favorites! Love this sassy upgrade and the spicy kick to these beauties! Pinned! Have a great week! XO
They look gorgeous! I love the red goddess filling..I probably would just eat the whole filling spoonful, Chey.