Name: Devilish Eggs
Yield: 2
Ingredients: 12 large eggs -; 3 jarred roasted red peppers -; 1 c. mayonnaise -; 2 tsp. Dijon mustard -; 1 tsp. Coarse salt -; 1/2 tsp. Freshly ground pepper -; 1/2 tsp. paprika -; 1/4 tsp. cayenne pepper -; 1 tsp. Hot sauce -; 1 small red bell pepper -; 2 scallions -; Fresh chives -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Devilish Eggs

1. 12 large eggs -

2. 3 jarred roasted red peppers -

3. 1 c. mayonnaise -

4. 2 tsp. Dijon mustard -

5. 1 tsp. Coarse salt -

6. 1/2 tsp. Freshly ground pepper -

7. 1/2 tsp. paprika -

8. 1/4 tsp. cayenne pepper -

9. 1 tsp. Hot sauce -

10. 1 small red bell pepper -

11. 2 scallions -

12. Fresh chives -

How to cook deliciously - Devilish Eggs

1. Stage

Prepare an ice-water bath; set aside. Put eggs into a medium saucepan and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.

2. Stage

When eggs are cool, peel and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.

3. Stage

Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover and refrigerate until stiff, about 30 minutes.

4. Stage

Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.