Deviled Green Eggs With Roasted Red Pepper and Capers

Deviled Green Eggs With Roasted Red Pepper and Capers

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Description

Deviled eggs are always a crowd-­pleaser and are a great way to extend your relationship with eggs beyond breakfast. Here’s a twist on the classic that packs more flavor and far more nutrition with the powers of mustard greens and roasted red pepper. These are great for a snack or for lunch at work.

Ingredients

8 pasture-­raised eggs
1 teaspoon white vinegar
1 cup trimmed mustard greens
1/2 cup olive oil–based mayonnaise
1/4 teaspoon freshly ground black pepper
1/4 cup diced roasted red peppers
2 tablespoons capers, rinsed and chopped
1 jalapeño, seeded and minced (optional)

Directions

  1. Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
  2. Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.

Tags

    HarperCollins Appetizer Egg Healthy Mustard Greens Bell Pepper Capers Hors D'Oeuvre Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
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