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Great Deviled Eggs with Bell Peppers
Recipe by:
ChefTony
This easy appetizer gets flavor from the subtle taste of red and green peppers. The finer you chop those peppers, the more taste you'll have, so get out your best knife.
Ready in 25 mins
Added to favorites by 6 cooks
Ingredients
Serves: 12
- 12 eggs
- 3/4 cup sour cream
- 2 scallions, finely chopped
- 1/3 cup finely chopped seeded green bell pepper
- 1/3 cup finely chopped seeded red bell pepper
- 2 teaspoons Dijon mustard
- Salt
- Paprika
Preparation method
Prep: 25 mins1.
Place eggs in a saucepan, cover with cold water and bring to a boil over medium-high heat. When water boils, remove from heat and cover the saucepan. Let the eggs sit for 16 minutes, then drain and cool eggs in a bowl of ice water. Peel and halve lengthwise.
2.
Scoop out yolks. Place 4 yolks in a mixing bowl and chop 4 of the empty egg white halves finely; add to yolks and mash smooth with a fork. The other 8 yolks can be saved for another recipe, if desired. Arrange the remaining 20 egg white halves on a serving plate.
3.
Add sour cream, scallions, peppers, mustard, and salt to the mashed yolk mixture. Stir to combine well, then use a teaspoon to stuff the egg whites on the platter with the yolk mixture.
4.
Sprinkle with paprika, and serve.
Last updated:
Apr 09 2013
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