Fresh, hard-cooked eggs can be a nuisance to peel, but steaming them makes it easy. You can cook the eggs and prepare the filling two days in advance, but wait to fill the whites until the day you plan to serve them.

Recipe by Cooking Light April 2015


Credit: Brain Woodcock; Styling: Missie Neville Crawford

Recipe Summary

25 mins
45 mins
Serves 12 (serving size: 2 egg halves)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat broiler to high.

  • 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.

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

  • 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.

Nutrition Facts

125 calories; fat 9.3g; saturated fat 2g; mono fat 4.9g; poly fat 1.8g; protein 7g; carbohydrates 3g; fiber 1g; cholesterol 186mg; iron 1mg; sodium 171mg; calcium 38mg.