Reviews
Add Rating & Review
Back to Roasted Pepper-Thai Chile Deviled Eggs
All Reviews for Roasted Pepper-Thai Chile Deviled Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Roasted Pepper-Thai Chile Deviled Eggs
Credit:
Mike Krautter
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 16
Ingredients
Ingredient Checklist
8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1/4 cup diced roasted peppers
1/4 to 1/2 teaspoon minced red Thai chile
Coarse salt
Thinly sliced chiles
Cook's Notes
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.
Gallery
Roasted Pepper-Thai Chile Deviled Eggs
Credit:
Mike Krautter
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 16
Gallery
Roasted Pepper-Thai Chile Deviled Eggs
Credit:
Mike Krautter
Roasted Pepper-Thai Chile Deviled Eggs
Credit:
Mike Krautter
Roasted Pepper-Thai Chile Deviled Eggs
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 16
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 16
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Yield: Makes 16
Makes 16
Ingredients
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white-wine vinegar
- 1/4 cup diced roasted peppers
- 1/4 to 1/2 teaspoon minced red Thai chile
- Coarse salt
- Thinly sliced chiles
Directions
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.
Cook's Notes
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.
Cook’s Notes
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Pepper-Thai Chile Deviled Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted Pepper-Thai Chile Deviled Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
