Deviled Green Eggs With Roasted Red Pepper and Capers
Deviled Green Eggs With Roasted Red Pepper and Capers is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put the eggs and vinegar in a small saucepan and cover with cold water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut the eggs and vinegar in a small saucepan and cover with cold water.
Bring to a full boil over high heat, cover, and turn off the heat.
Set aside for 15 minutes to allow the eggs to cook through.
Place under cold running water to cool.
Drain and peel.
Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl.
Put the mustard greens in a food processor and chop finely.
Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth.
Transfer the egg whites to a plate and fill them with the yolk mixture.
Top with the roasted red peppers, capers, and jalapeño, if using.
Serve immediately, or cover and chill until ready to serve or for up to 4 hours.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.