Deviled eggs are a great appetizer for any party, but when you have guests that aren’t a big fan of mayo or mustard you have to brainstorm for some alternatives. Swapping the mayo for greek yogurt and changing the flavor profile to give it more of a mediteranead flare solves this issue. In this recipe roasted red pepper, seasonings and some olives forgarish make these deviled eggs taste more like your favorite red pepper hummus! An excellent upgrade if you ask me!
Roasted Red Pepper Deviled Eggs
Ingredients
- 6 Eggs
- ¼ Cup drained and chopped jarred roasted red peppers about 1 large
- 3 Tablespoons greek yogurt
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- ¼ Teaspoon paprika plus more for sprinkling
- 12 sliced olives
- Salt and pepper to taste
- Red pepper flakes if desired
Instructions
- Bring a large pot of water to a boil with the eggs in it over high heat. Reduce heat to a low simmer and cook eggs for roughly 10-11 minutes
- Drain the eggs cool either in a bowl of ice water or run cool water over them
- Allow them to cool completely
- Crack eggs and carefully peel under cool running water
- Slice the eggs in half lengthwise and scoop out the yolks saving them for the filling
- Place the yolks, peppers, yogurt and spices in a food processor and process until smooth
- Transfer the yolk mixture to a pastry or a plastic ziploc bag with the end cut off
- Pipe about 1 tablespoon of filling into the center of each egg white and place a sliced olive on top to resemble an eye and pumpkin sprinkle with paprika
- Serve immediately or cover and refrigerate for up to a day
