Photo: Randy Mayor; Styling: Lindsey Lower  

Romesco Deviled Eggs

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.

Cooking Light APRIL 2014

  • Yield: Serves 12


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 6.3g
  • Saturated fat: 1.7g
  • Sodium: 174mg

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Romesco Deviled Eggs recipe