Roasted Red Pepper and Feta Deviled Eggs

Roasted Red Pepper and Feta Deviled Eggs

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~

Roasted Red Pepper and Feta Deviled Eggs
 
Roasted Red Pepper and Feta Deviled Eggs have a flavour very reminiscent of pimento cheese; they are creamy, cheesy and delicious.
Author:
Recipe type: Appetizer
Ingredients
  • 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
Instructions
  1. With the egg whites removed to a platter, place the yolks in a small bowl.
  2. Using a fork, mash the yolks until they are well crumbled.
  3. Add the remaining ingredients and stir to combine well.
  4. Spoon or pipe the yolk filling into the whites.
  5. Refrigerate prior to serving.

 

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Appetizers, Brunch, Eggs, Side Dishes, Snacks. Bookmark the permalink.

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