Œufs mimosa rouges raffinés, sucrés et épicés

Ingrédients

• 12 large Hard Boiled Eggs (- peeled (SEE NOTES))
• 1 small Shallot (- peeled and roughly chopped)
• 1/2 whole Jalapeno (- seeded and roughly chopped)
• 1 large Roasted Red Bell Pepper (- seeded and roughly chopped (about 3/4 to 1 cup) (SEE NOTES))
• 2 tablespoon Plain Greek yogurt ((SEE NOTES))
• 1 tablespoon Mayonnaise
• 2 tsp Dijon Mustard
• 1/2 tsp Apple Cider Vinegar
• 1/2 tsp Smoked Paprika
• 1/4 tsp Garlic Powder
• To Taste Kosher Salt and Fresh Ground Pepper
• Optional Garnishes: Snipped Chives or Microgreens, Sweet Paprika and Smoked Paprika

Préparation

1. 1

   Prepare the Hard-Boiled Eggs: Use a sharp paring knife to slice the hard boiled eggs using one of the following methods:For Fancy “Standing Up” Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of egg, so it will stand upright, and then slice off the top 1/3rd. For “Traditional” Deviled Eggs: Use a sharp paring knife to cut egg in half lengthwise.

2. 2

   Make the Deviled Egg Filling: Remove the yolks from all the eggs and place in the bowl of a food processor. Add the shallot and jalapeno and process until the veggies are finely chopped. Then, add in the bell peppers and process again until everything is minced. Next, add the yogurt, mayo, Dijon, vinegar, smoked paprika, garlic powder, 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper. Cover the bowl and process the ingredients until a smooth mixture forms, stopping to scrape down the sides and the bottom of the bowl as necessary. Taste and adjust the red devil egg mixture for consistency and flavor – adding more mayo or yogurt for thicker consistency and seasonings/spices for flavor.

3. 3

   Pipe Filling into Eggs: Transfer the sweet deviled egg mixture to a piping bag fitted with the star attachment or a resealable bag with the corner snipped off (for a make-shift piping bag). Next, pipe the devil egg mixture into the egg whites, filling each cavity generously so that it is heaping and moorish. (Note: If you’re making standing up deviled eggs, you’ll have leftover filling. Save it in and use it as a spread on crackers, bagels, and sandwiches.)

4. 4

   Chill Deviled Eggs: Chill Red Deviled Eggs: Transfer all the deviled eggs to a large airtight container in a single layer. Refrigerate for at least 2 hours, or up to 1 day. (Note: I use a sheet cake container or deviled egg container. However, you may need more than one container if you only have medium or smaller sizes.)

5. 5

   Serve Fancy Deviled Eggs: When ready to serve your fancy deviled eggs, transfer them to a serving platter and garnish the top with a sprinkle of sweet and smoked paprika and then scatter with chives or micro greens. Enjoy!