Roasted Red Pepper Deviled Eggs
hard boiled eggs
shelled and cut in half lengthwise
roasted red peppers
(you’ll find these in a jar by the pickles or canned veggies aisle at your local supermarket)
fine sea salt
(add or subtract according to taste)
Cayenne Red Pepper
Scoop out egg yolks into mixing bowl, and set egg whites aside.
Mash egg yolks until they are very fine.
Drain roasted red pepper and pat dry with paper towel.
Finely chop roasted red peppers and mix with mashed egg yolks.
Add remaining ingredients to the egg yolk mixture. Mix very well.
Scoop or pipe egg yolk filling into egg white shells.
Arrange on serving tray and sprinkle with Cayenne Red Pepper.
Refrigerate until ready to serve.
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