Hands-on Time
25 Mins
Total Time
45 Mins
Serves 12 (serving size: 2 egg halves)
Photo: Brain Woodcock; Styling: Missie Neville Crawford

How to Make It

Step 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.

Step 2

Preheat broiler to high.

Step 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.

Step 4

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

Step 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.

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