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.
OptionalGarnishes:Snipped Chives or Microgreens, Sweet Paprika and Smoked Paprika
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.