Every year our friends throw a big party at their house. It’s part of our wine club group and we do not miss this shindig. It’s the annual “Party by the Pond” and it coincides with Draper Days, an annual city party. Lots of fun capped off by a fireworks show. Everyone is asked to bring an appetizer to share and this year, it was Roasted Red Pepper Deviled Eggs.
Deviled eggs has to be one of my favorite appetizers. I’ve made many variations from the straight traditional, to Pineapple Deviled Eggs and even Deviled Eggs with Fresh Beets. I think the possibilities are endless! Hubby enjoys these variations and the Pineapple Deviled Eggs are his favorite by far. Will this one be a close second? Perhaps….
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Roasted Pepper Deviled Eggs with Chives
Print recipe
Ingredients
- 12 Large eggs (hard boiled)
- 1 tablespoon Sweet Baby Ray's Honey Mustard Dressing
- 2 tablespoons mayonnaise
- 1 tablespoon fresh chives (chopped + more for garnish)
- ground black pepper to taste
- 1/2 cup jarred roasted red & yellow peppers (chopped)
Directions
| Step 1 | |
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Boil the eggs, peel and cut in half. Scoop the yolks into a bowl.  | |
| Step 2 | |
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Mash the yolks with a fork. Add the remaining ingredients to the yolks and mix well. Using a melon baller, scoop an equal amount of yolk into each egg white half. Garnish with additional chives and paprika.  | |
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Hubby’s verdict? His favorite is still Pineapple, but he really loved Roasted Red Pepper Deviled Eggs. In fact, the folks at the party did too since they disappeared before I even got one! But lucky for me I cooked a couple of extras for me to snack on before we went to the party. There was no way I was missing out on that! What would you add to deviled eggs?
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