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Devilish Eggs

  • yield: Makes 2 dozen




  • 12 large eggs
  • 3 jarred roasted red peppers, finely chopped
  • 1 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon hot sauce, such as Tabasco (optional)
  • 1 small red bell pepper, cut into small triangles, for garnish
  • 2 scallions, dark-green parts only, cut into small triangles, for garnish
  • Fresh chives, cut into 1/2-inch pieces, for garnish


  1. Step 1

    Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.

  2. Step 2

    When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.

  3. Step 3

    Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.

  4. Step 4

    Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

Halloween 2004, Special Issue



Reviews (3)

  • JayWalker36 29 Oct, 2012

    These were a horrible failure. Definitely cut the salt back to 1/4 to 1/2 a tsp because the full teaspoon made these inedible. I also only used half a cup of mayonnaise thinking 1 cup seemed like alot for only a dozen egg yolks, wish I had paid attention to the salt! After getting past being too salty, it tasted like I ate a spoonful of mayo...yuk. You almost couldn't tell there were egg yolks in it! I only used 2 peppers because they were really large and that seemed plenty. Inedible result.

  • AmandaMundt 22 Oct, 2011

    The devil faces are supper cute, and easy to do! You can do them with any deviled egg recipe, but this recipe is great. I added a tbs of "3 onion dip mix - Epicure" and they turned out fabulous! You can also add fresh jalapenos, but watch your hot sauce.

  • BruSue 7 Nov, 2007

    Very fun on the table for the Halloween party. I found them just a bit too salty, but next time I will taste them with 1/2 teaspoon salt to start with, and then add moe if I need to.