Piquillo Deviled Eggs
- Level: Easy
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 72
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 95
- Sodium
- 104
- Total: 30 min
- Active: 15 min
Ingredients
12 large eggs
1/2 cup mayonnaise
3 jarred piquillo peppers, chopped, plus more for topping
1 teaspoon Dijon mustard
1 teaspoon smoked paprika, plus more for topping
1 teaspoon lemon juice
Kosher salt
Directions
- Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
- Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
- Scoop out the yolks into a food processor and puree with the mayonnaise, piquillo peppers, mustard, paprika and lemon juice; season with salt.
- Spoon or pipe the filling into the egg whites. Top with more chopped piquillos and paprika.