Mayonnaise-free roasted piquillo pepper deviled eggs recipe via @thouswellblogWhile it’s hard to compete with the salmon roe and creme fraîche, these mayonnaise-free roasted piquillo pepper deviled eggs turned out to be a delicious take on the classic appetizer. The peppers and smoked paprika add a touch of sweetness and they also lend a beautiful color to the filling. To fill them easily, use a Ziploc bag with the corner cut to pipe the filling back into the whites, and top with a sliver of pepper for a pop of color on your Valentine’s Day appetizer table. See the full recipe after the jump.

Roasted Piquillo Pepper Deviled Eggs recipe via @thouswellblogRoasted Piquillo Pepper Deviled Eggs recipe via @thouswellblog

Roasted Piquillo Pepper Deviled Eggs
  1. 6 eggs
  2. 3 tbsp. greek yoghurt
  3. 1 tsp. dijon mustard
  4. 1/2 tsp. smoked paprika
  5. Sea salt and ground pepper (to taste)
  6. 2 roasted piquillo peppers
  1. For the eggs: I used Martha Stewart's recipe for perfect hard boiled eggs (
  2. For the filling: Once the eggs are cooked and peeled, cut them in half lengthwise and carefully remove the yolks to a small mixing bowl.
  3. Using a fork, mash the yolks with the greek yoghurt, mustard, paprika, and salt and pepper until combined.
  4. With an immersion blender or food processor, blend the peppers into the filling until smooth.
  5. Transfer the filling to a Ziploc bag and pipe back into the whites, topping with a sliver of piquillo pepper. Serve and enjoy!
Thou Swell

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