Peperoncini Deviled Eggs
Flavorful Peperoncini Deviled Eggs are the perfect bite sized appetizer that everyone will love. The flavor and texture will have them flying off the tray!
Servings: 12 deviled eggs
Equipment
Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon liquid from Peperoncini jar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Garnish and serve with additional Pepperoncinis
- dust with smoked paprika
Instructions
- Place eggs in large pot and cover with enough water so that there is about an inch of water above them. Bring to boil over high heat. Allow to boil for only a minute, then cover, remove from heat, and allow to sit in hot water for 15 minutes. Carefully drain and immediately transfer to ice bath. Once eggs have fully cooled, peel and rinse them.
- Slice each egg in half lengthwise and carefully remove yolk by adding it to a small bowl. For a prettier presentation, you may rinse the egg white halves, taking care to not tear them, and then pat dry.
- Smash the egg yolks together and combine with mayonnaise, Peperoncini liquid, yellow mustard, and salt until smooth.
- Spoon or pipe yolk filling into each cooked egg white half. Top with desired amount of Peperoncini slices, and dust with a bit of smoked paprika.
Notes
My recipe calls for 6 eggs which would yield 12 deviled eggs (easy math), but I highly recommend making a lot more than you think you'll need.
Nutrition
Calories: 63kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 90mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 119IU | Calcium: 12mg | Iron: 1mg
