Roasted Pepper Thai Chile Deviled Eggs Recipes

ROASTED PEPPER-THAI CHILE DEVILED EGGS

Steps:

• In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
• Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Pulse yolk mixture with roasted peppers, minced red Thai chile, and coarse salt to taste in a food processor.
• Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with thinly sliced chiles. Serve immediately, or chill up to 2 hours.

CHILI DEVILED EGGS

Steps:

• For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
• When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
• For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.

THAI JUNGLE PRINCESS DEVILED EGGS

Steps:

• Coarsely chop shrimp; set aside.
• In a bowl, combine mashed yolks and sour cream; stir in ginger, chili paste, fish sauce, lime juice, garlic powder, cilantro, sugar, and shrimp.
• Taste; season with salt and pepper, if needed.
• Fill the whites evenly with the mixture and garnish each egg half with chopped peanuts.

WW DEVILED EGGS WITH ROASTED RED PEPPER (2 POINTS)

Steps:

• Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.
• Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving.

ROASTED CHILE POWDER

Steps:

• Preheat the oven to 350°F. If you have an oven hood fan, turn it on.
• Spread the chiles evenly across a sheet pan and roast for about 6 minutes, checking them halfway through. The chiles are done when they change color from red to a very dark reddish brown. Watch closely near the end to make sure they don't burn.
• Transfer chiles to a plate and let cool completely. Place them in a mortar and grind with the pestle until they're the size of red pepper flakes (or use a spice grinder or small blender on high speed for 10 to 15 seconds; make sure the blender is totally dry). Store the chile powder in an airtight container; it keeps for about 3 months or longer if kept in the freezer.

ROASTED RED PEPPER & CHIVES DEVILED EGGS RECIPE - (4.5/5)

Steps:

• Slice eggs in half lengthwise and remove the yolk. Place the yolks in a medium size mixing bowl. Add the mayonnaise and roasted garlic seasoning to the bowl and blend the ingredients together with a hand mixer to create a creamy texture. Add in the diced roasted red peppers, and mix well. Stir in the chives. Place about 1 tablespoon of the mixture in each egg. You may need a little more or less depending on the size of your eggs. Eggs labeled as "Large" merely means that the size is determined by the average weight per dozen so the size of your eggs can vary. Refrigerate the eggs for 30-40 minutes before serving. Store any leftovers in the refrigerator, not that you will have any leftovers! Enjoy! Recipe by: Hot Dish Homemaker