Romesco Deviled Eggs

Romesco Deviled Eggs Recipe
Photo: Randy Mayor; Styling: Lindsey Lower

 

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.

Yield:

Serves 12

Recipe from

Cooking Light

Nutritional Information

Calories 90
Fat 6.3 g
Satfat 1.7 g
Sodium 174 mg

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

Preparation

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

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.

Tim Cebula,

Cooking Light

April 2014
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