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.
- 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
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.
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.
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.
SourceMartha Stewart Living