For our next Potluck Sunday, we’re sharing our devilishly delicious twist on a potluck favorite!

Ingredients
- 6 – 12 eggs
- 1 red pepper
- Mayonnaise
- Yellow Mustard
- Tabasco
- Paprika
- Salt & Pepper
- Red food coloring
- 1 tsp white wine vinegar
- Water
Additional Tools
- Blender (if desired)
- Piping bag and star tip
Instructions
- Start by roasting the red pepper on a lined baking sheet in a 400°F oven for about 35 – 40 minutes, turning the pepper a few times throughout so that each side is blackened. Remove the sheet from the oven and cover with aluminum foil for 30 minutes. Once cool, remove the stem, charred skin, and seeds. Slice the pepper into fourths and store in a jar with a few tablespoons of olive oil.
- To hard boil the eggs, carefully place them in a pot and cover them with cold water. Bring the water to a full boil for about 3 minutes.
- Remove the pan from heat and cover, letting the eggs cook in the water for about 15 minutes. If the eggs are larger, they may need to sit for up to 20 minutes to fully cook.
- Drain the water and place the eggs in ice water for 5 minutes.
- Carefully peel the eggs using your preferred method and set aside.
- Prepare the red dye solution by mixing a cup of water, red food coloring, and a tsp of white wine vinegar. Add more water or dye if necessary, depending on the level of coloring desired.
- Slice each egg in half lengthwise. Carefully remove the yolks and rinse the egg whites. Place the egg whites in the red dye solution and the yolks in a separate bowl or blender.
- Once all of the egg whites are in the red dye solution, prepare the filling. Add a few slices of roasted red pepper, mayonnaise, yellow mustard, a few dashes of Tabasco, paprika, salt, pepper, and a few drops of red food coloring to the bowl with the yolks. Puree in a blender or mash in a bowl, making sure the roasted red pepper pieces are small and well mixed.
- Note that all of the filling ingredient quantities can be adjusted for taste and consistency.
- When the egg whites have reached the desired level of coloring, remove from the dye and allow to dry fully before filling.
- Transfer the filling to a piping bag fitted with a star tip (or a zip top bag with the corner snipped) and fill the cavity of each egg with the desired amount of filling.
- Cover and chill the eggs for at least a half hour, garnishing with paprika and any other toppings (we used some black Himalayan sea salt!) before serving.

When it comes to potluck staples, deviled eggs have to be one of the first things that come to mind! They’re pretty easy to make and everyone has their own recipes for how to prepare the filling. And best of all, they’re pre-portioned out and easy to grab while making your plate!
So for our take on deviled eggs, we definitely wanted to include a devilish spin… Enter: The roasted red pepper. You can, of course, buy pre-roasted red peppers at most grocery stores, but roasting your own is just as easy! We use them in everything from salads to wraps for an added depth of flavor (and a lil extra helping of veggies!). When using them here, you definitely want to make sure they’re cut down to bite size pieces, so we recommend using a blender or food processor to do the chopping work for you if you have it.

When it’s time to dye the egg whites, make sure all of the membranes are washed off of the egg whites, otherwise the membranes will be what gets dyed and not the actual white underneath (which will show as the eggs dry off). And, of course, the longer the whites can stay in the dye solution, the more vivid the color will be!
And for the filling, everyone’s got their preferred recipe, so feel free to play around with quantities and additional ingredients to taste – or ditch the devilish red pepper theme altogether, dye the whites another color and do your own thing! With a classic potluck dish like deviled eggs, it’s hard to go wrong – and always easy to please the crowd. Bone appétit!











Leave a Reply