When I say the words “deviled eggs” what is the first thing that comes to your mind? Summer? Picnics? Barbecues? Yeah, me too. Why is that? Why are deviled eggs almost solely associated with warm days? From my experience, people love them. Every time I make them I am almost immediately struck by the fact that I haven’t made enough, particularly since they have usually been scooped up and devoured long before I can get to them.
So, I am declaring the deviled egg as a year round food. Happy? Me too. Now I don’t have to wait until spring to make the first batch.
Wasting no time, I dug out this recipe that has been lurking in my recipe box since the seventies. The paper had turned yellow, the edges had crumbled, the picture obliterated with age, and much of the text was nearly unreadable (consequently I have no idea as to the source, though I suspect it’s from the St. Louis Post-Dispatch). I am so glad that I didn't wait until summer. These are delicious! Now to hide them from the mister.
Red Pepper Deviled Eggs
(a.k.a. The Best Deviled Eggs that I have ever eaten!)
6 hard-cooked, extra-large eggs, cooled, peeled, and halved
1/3 cup Melissa’s Fire Roasted Sweet Red Peppers, diced
1 tablespoon capers
2 teaspoons minced shallot
2 teaspoons Dijon mustard
¼ cup Hellman’s mayonnaise
1 teaspoon dried basil
Remove yolks from egg halves. Place in a medium bowl; mash with a fork. Add roasted peppers, capers, shallot, mustard, mayonnaise, and ½ teaspoon dried basil. Stir/mash to combine.
Fill a pastry bag (or Ziploc sandwich bag with the corner cut off) fitted with a star tip with the yolk mixture. Pipe decoratively into the white halves. Cover delicately with plastic wrap and refrigerate until ready to serve. Sprinkle with remaining basil just prior to serving.
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