Pickled Deviled Eggs with a Creamy Pepper Filling
Pickled Deviled Eggs with a Creamy Pepper Filling is a delicious summer appetizer - perfect for your next brunch or party.
Pink Deviled Eggs with a Creamy Pepper Filling!
Have you ever seen anything more adorable than PINK deviled eggs?! I just can’t with these.
I love the fact that you can take the average deviled egg and up their fancy, making them look super chic, all by dunking them into a jar of pickled beet juice.
And on top of that (because we really like to elevate a meal over here), we are stuffing it with a tantalizing roasted sweet pepper and curry infused filling.
We’re using the most delicious mini peppers by Sunset Produce called Lollipeppers! They are sweet, seedless and when roasted, take on a caramelized flavor that adds such an unexpected kick to the deviled egg! It is absolutely sensational.
And if you have any leftover Lollipepper filling, spread it on to toast or even add it into salads.
Or better yet…add the deviled eggs to your toast AND salads ;)
Enjoy!!
xx Marie
A Big Thank You To SUNSET ® For Partnering With Us On This Delicious Recipe! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Wonderful Your Veggies Are All Year Long!
Summer Appetizer: Pickled Deviled Eggs with a Creamy Pepper Filling
Makes 12 halves
For the pickled eggs:
6 eggs
1 (oz) jar of pickled beets + 1/3 cup of water
Creamy Filling:
2 Lollipepper Bell Peppers by Sunset Produce
1 tbsp olive oil
2 tbsp olive oil
2 tbsp chives
1 tbsp greek yogurt
Juice of 1/2 lemon
1 tsp dijon mustard
1/2 tsp curry powder
Sea salt
Start by hard boiling your eggs and then remove the outer shell.
Pour the beet juice into a bowl and drop the hardboiled eggs into the bowl to absorb the brine for about 10 hours or overnight.
Before you make the filling, roast the peppers by preheating your oven to 410F. Add the peppers to a parchment paper lined baking tray, and sprinkle with sea salt and olive oil. Toss to combine. Cook for about 25 minutes, or util the peppers are tender.
Once the peppers have cooled, remove the skin and roughly dice them into tiny pieces.
When the eggs are pickled and ready, slice them in half lengthwise. Remove the yolks and place them into a mixing bowl along with the rest of the creamy filling ingredients (be sure to cut the stem off the bell peppers before blending). Toss in the diced peppers and mix until creamy.
Add the filling into a piping bag and swirl the filling into the hole of the pickled eggs. Top with chopped chives and enjoy!
