Deviled Green Eggs With Roasted Red Pepper And Capers Recipes
DEVILED GREEN EGGS WITH ROASTED RED PEPPER AND CAPERS
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Provided by Drew Ramsey, M.D.
Categories HarperCollins Appetizer Egg Healthy Mustard Greens Bell Pepper Capers Hors D'Oeuvre Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
- Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.
DEVILED EGGS WITH CAPERS
Make and share this Deviled Eggs With Capers recipe from Food.com.
Provided by Sweetiebarbara
Categories < 4 Hours
Time 2h
Yield 16 deviled eggs, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Slice the eggs in half from top to bottom.
- Scoop the yolks into a medium mixing bowl and lay the whites aside.
- Place the peppercorns into a pepper mill and grind fine.
- Add the pepper, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
- Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners.
- Pipe the mixture into each of the white halves.
- Finish garnish with capers.
- Chill for at least 1 hour in the refrigerator before serving.
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