Food & Cooking Recipes Appetizers Deviled Egg Recipes Devilish Eggs 3.5 (68) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 2 dozen This Halloween-twist on classic deviled eggs gets a fiery blast of flavor from roasted peppers, paprika, cayenne pepper, and hot sauce. It's a simple, guaranteed crowd-pleaser for a party on the most haunted day of the year. Ingredients 12 large eggs 3 jarred roasted red peppers, finely chopped 1 cup mayonnaise 2 teaspoons Dijon mustard 1 teaspoon coarse salt ½ teaspoon freshly ground pepper ½ teaspoon paprika ¼ 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 Directions 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. 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. 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. Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces. Rate it Print