• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 6
    OK

    Spicy Deviled Eggs

    Give new life to crowd pleasing Deviled Eggs with roasted red peppers, cayenne, aromatic saffron and creamy yogurt.


    Ingredients
    6
    large eggs
    2
    scallions, finely chopped
    1/4
    small red bell pepper, roasted and diced
    2
    tablespoons
    homemade or prepared mayonnaise
    2
    tablespoons
    nonfat yogurt
    2
    teaspoons
    Dijon mustard
    1
    clove
    garlic, finely chopped
    1
    teaspoon
    fresh lemon juice
    1/4
    teaspoon
    cayenne pepper
    1/4
    teaspoon
    sweet paprika
    1
    very small pinch saffron threads
    2
    teaspoons
    boiling water
    *
    kosher salt and freshly ground black pepper
    1
    tablespoon
    finely snipped chives
    Directions
    Fill a large saucepan three-quarters full of water and bring to a boil over high heat. Reduce heat to medium, add eggs and boil for 10 minutes. Transfer to a bowl of ice water. Let eggs cool 30 minutes.
    Meanwhile, in a medium bowl stir together the scallions, red pepper, mayonnaise, yogurt, mustard, garlic, lemon juice, cayenne and paprika. Place saffron in a small bowl and top with boiling water to moisten it. Add saffron and water to mayonnaise mixture. Season to taste with salt and pepper.
    Peel eggs and cut each in half from top to bottom. Pop the yolks out into a small bowl and mash with a fork to break them into small pieces. Set the whites on a serving plate.
    Add yolks to mayonnaise mixture and mix well. Spoon egg mixture into hallows of egg white, distributing evenly. Sprinkle with chives.

    The base number of servings for this recipe is 6
    OK

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