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Pesto and Roasted Red Pepper Deviled Eggs

 

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Pesto and Roasted Red Pepper Deviled Eggs
 

 

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Recipe

Pesto and Roasted Red Pepper Deviled Eggs

Add some pesto to your deviled eggs and everyone will rave.

Times

  • Ready Time : 0 min

Servings

Ingredients

    Deviled Egg Base

    • 1 dozen eggs
    • 1 tablespoon salt
    • 1 red pepper
    • ½ teaspoon oil
    • 1/3 cup mayonnaise
    • 2 teaspoons pesto (storebought or homemade of choice)
    • 1/8 teaspoon salt
    • basil leaves (optional)

    Directions

    Deviled Egg Base

    1. Place eggs in a single layer on the bottom of a pot. Cover eggs with 1-2 inches of cold water. Add salt.
    2. Put pot with eggs on high flame until the water is boiling. Reduce the flame to low for 1 minute. Remove from heat.
    3. Allow eggs to stand in pot, covered, for 15 minutes. If you let them stand for less, the yolks will not be set; if longer, the yolks will develop a heinous green film around them. Test one egg for doneness by chopping in half with a knife. If the yolk is not set (same color light yellow throughout), let stand 3 more minutes.
    4. Carefully place eggs into a large bowl filled with ice water. If ice is unavailable to you, place in cold water that you refresh every minute. This step makes peeling the eggs much easier, as the cold water shocks the egg into pulling away from the shell.
    5. Carefully peel eggs, trying to ensure that the white stays intact. Rinse with cold water to remove any shells left over.
    6. Slice eggs in half lengthwise. To make them look even neater, wipe the knife with a wet cloth between cutting eggs, so that the yolk from one doesn’t stick to the white of another.
    7. Carefully remove yolks and place in a medium sized bowl. Mash yolk until broken into small crumbs.

    Pesto and Roasted Red Pepper

    1. Preheat oven to 450° F.
    2.  Grease red pepper with the oil. Place on baking sheet lined with aluminum foil and leave it in the oven until the outside is beginning to char, about 15 minutes.
    3.   Place roasted pepper in a plastic bag and seal, so the skin loosens from the flesh of the pepper. (alternative: place pepper in bowl and cover with plastic wrap.) Let sit for 5 minutes, or until cool. Remove and discard skin, seeds, and membranes.
    4.  Chop pepper; set aside.
    5. Combine mayonnaise, pesto, salt, and 1/2 -3/4 of the roasted pepper with the mashed yolks. Mix until relatively smooth.
    6.  Place yolk mixture in plastic bag, shifting to one corner. Cut 1/3 inch off of corner.
    7.  Squeezing the bag gently, pipe the yolk mixture into the egg halves, rotating in a circle to produce a swirly effect.
    8.  Garnish each egg with either the remaining roasted pepper or chopped basil.

     

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    About Jessica Levenson

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    Jessica is currently a sophomore at Barnard College majoring in religion, and actively involved in Jewish life on campus. She is from West Orange, NJ and attended Rae Kushner Yeshiva High School. Jess aspires to one day be a chef in Israel.

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