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Roasted Red Pepper Deviled Eggs

Photo: Brain Woodcock; Styling: Missie Neville Crawford

Hands-on time 25 mins
Total time 45 mins

Serves 12 (serving size: 2 egg halves)

Fresh, hard-cooked eggs can be a nuisance to peel, but steaming them makes it easy. You can cook the eggs and prepare the filling two days in advance, but wait to fill the whites until the day you plan to serve them.


  • 12 large eggs
  • 2 large red bell peppers
  • 1/4 cup chopped dry-roasted almonds, toasted and divided
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons canola mayonnaise
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 2 garlic cloves
  • Chopped fresh chives (optional)

Nutrition Information

  • calories 125
  • fat 9.3 g
  • satfat 2 g
  • monofat 4.9 g
  • polyfat 1.8 g
  • protein 7 g
  • carbohydrate 3 g
  • fiber 1 g
  • cholesterol 186 mg
  • iron 1 mg
  • sodium 171 mg
  • calcium 38 mg

How to Make It

  1. Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil. Add eggs to steamer. Steam eggs, covered, 16 minutes. Remove from heat. Place eggs in a large bowl filled with ice water; let stand for 3 minutes.

  2. Preheat broiler to high.

  3. Cut bell peppers in half lengthwise; discard seeds and membranes. Place, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap bell peppers in foil; let stand 10 minutes. Remove and discard peel; chop peppers.

  4. Combine peppers, 3 tablespoons almonds, olive oil, and remaining ingredients in a food processor; process until smooth.

  5. Peel eggs; discard shells. Slice eggs in half lengthwise. Add yolks to bell pepper mixture; process until combined. Spoon mixture into egg white halves (about 1 tablespoon each). Sprinkle egg halves with remaining 1 tablespoon almonds and chives, if desired.