ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Romesco Deviled Eggs

Photo: Randy Mayor; Styling: Lindsey Lower

 

Yield Serves 12
We mix up the standard deviled egg with this recipe for Romesco Deviled Eggs. Romesco is a nut and red pepper-based sauce from Catalonia, Spain.

Ingredients

  • 1 dozen eggs
  • 1 bottled roasted red bell pepper
  • 2 tablespoons chopped blanched toasted almonds
  • 2 teaspoons sherry vinegar
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves
  • 1 tablespoon canola mayonnaise
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sliced toasted almonds

Nutrition Information

  • calories 90
  • fat 6.3 g
  • satfat 1.7 g
  • sodium 174 mg

How to Make It

  1. Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

  2. Process roasted red bell pepper, chopped almonds, vinegar, paprika, ground red pepper, and garlic cloves in a food processor until smooth. Stir bell pepper mixture, mayonnaise, and salt into yolks. Divide among whites; top with sliced almonds.