Roasted Red Pepper and Feta Deviled Eggs
Easter is nearly here…and I couldn’t settle for just one new deviled egg recipe for you, so here’s another. Can you tell I’m obsessed with deviled eggs? Gosh, I love them. So I am always trying new ways to make them. These Roasted Red Pepper and Feta Deviled Eggs have a flavour very reminiscent of pimento cheese (another favourite of mine)…so creamy and delicious.
Not too long ago, I made a batch of Feta cheese. So, I’ve been using it quite a bit in various recipes (you’ll be seeing it show up soon in posts). I was standing with the refrigerator door open the other day perusing the contents for inspiration for another deviled egg recipe when I spied a jar of roasted red peppers. That was the spark; and feta cheese was the perfect pairing.
To forestall any comments correcting me, when I compared the flavour of these deviled eggs to pimento cheese, I realize there is a distinction between pimentos (or pimiento) and roasted red peppers. The peppers used to make pimentos are the same as those used to make paprika; they have a sweeter flavoured flesh than a red bell pepper. That said, they are so similar in taste it would take a very finely developed palate to discern a difference.
Blah, blah, blah…the bottom line is, these are really good! If you like pimento cheese, and if you like deviled eggs, you will love this version. So, make them! You should have plenty of hard-cooked eggs about after Sunday. *wink*
P~
- 6 eggs, hard-cooked, peeled, sliced in half length-wise, yolks removed
- 2 tablespoons roasted red pepper, minced
- 4 teaspoons feta cheese, crumbled
- 1 teaspoon Dijon mustard
- 2 tablespoons mayonnaise
- 1½ teaspoons apple cider vinegar
- salt and ground black pepper, to taste
- With the egg whites removed to a platter, place the yolks in a small bowl.
- Using a fork, mash the yolks until they are well crumbled.
- Add the remaining ingredients and stir to combine well.
- Spoon or pipe the yolk filling into the whites.
- Refrigerate prior to serving.
