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
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.
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