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Roasted Pepper–Thai Chile Deviled Eggs

Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.

  • Prep:
  • Total Time:
  • Yield: Makes 16
Roasted Pepper–Thai Chile Deviled Eggs

Photography: Mike Krautter

Source: Martha Stewart Living

Ingredients

  • 8 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white-wine vinegar
  • 1/4 cup diced roasted peppers
  • 1/4 to 1/2 teaspoon minced red Thai chile
  • Coarse salt
  • Thinly sliced chiles

Directions

  1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

  2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Pulse yolk mixture with roasted peppers, minced red Thai chile, and coarse salt to taste in a food processor.

  3. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with thinly sliced chiles. Serve immediately, or chill up to 2 hours.

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