Red Goddess Deviled Eggs

By lihui

12 Person

30 Minutes

79 Calories

These Red Goddess Deviled Eggs are naturally colored and a healthy, sweet n’ spicy twist on green goddess deviled eggs. With a super-smooth, creamy filling of roasted red peppers, jalapeno and Greek yogurt, these deviled eggs are perfect for your next party, potluck or Easter celebration! Give it a try!

Ingredients

Fresh ground pepper
Kosher salt
1/4 tsp. Lemon juice
1/4 tsp. Apple cider vinegar
1 Jalapeno seeded and roughly chopped
1 Small shallot peeled and roughly chopped
1 Large roasted red bell peppers roughly chopped
2 tbsp. Greek yogurt
12 Large eggs hard boiled and peeled

Method

01

For “Standing Up” Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of the egg, so it will stand upright, and then slice off the top 1/3.
02

For “Traditional” Deviled Eggs: Use a sharp paring knife to cut egg in half lengthwise.
03

For Filling: Remove the yolks from all the eggs and place in the bowl of a food processor. Add the shallot and jalapeno. Process until finely chopped. Add in the peppers and process again until everything is minced. Add in the yogurt, vinegar and lemon juice. Process until smooth, stopping to scrape down the sides of the bowl as necessary. Taste and adjust for seasoning with salt and pepper.
04

Transfer the deviled egg mixture to a piping bag fitted with the star attachment. Pipe the mixture into the egg whites, filling each cavity generously.
05

To Serve: Garnish with greens and sprinkle with paprika. Serve and enjoy!

Related Tags

Red Goddess Deviled Eggs

4.2

( By lihui )

01 Information

Grade easy
Serving 12 servings
Calorie 79 Kcal
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

Fresh ground pepper

Kosher salt

1/4 tsp. Lemon juice

1/4 tsp. Apple cider vinegar

1 Jalapeno seeded and roughly chopped

1 Small shallot peeled and roughly chopped

1 Large roasted red bell peppers roughly chopped

2 tbsp. Greek yogurt

12 Large eggs hard boiled and peeled

03 Method

Step 1

For “Standing Up” Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of the egg, so it will stand upright, and then slice off the top 1/3.

Step 2

For “Traditional” Deviled Eggs: Use a sharp paring knife to cut egg in half lengthwise.

Step 3

For Filling: Remove the yolks from all the eggs and place in the bowl of a food processor. Add the shallot and jalapeno. Process until finely chopped. Add in the peppers and process again until everything is minced. Add in the yogurt, vinegar and lemon juice. Process until smooth, stopping to scrape down the sides of the bowl as necessary. Taste and adjust for seasoning with salt and pepper.

Step 4

Transfer the deviled egg mixture to a piping bag fitted with the star attachment. Pipe the mixture into the egg whites, filling each cavity generously.

Step 5

To Serve: Garnish with greens and sprinkle with paprika. Serve and enjoy!

04 Author