Saturday, October 24, 2015

Devil Eggs

We are always a fan of the classic deviled egg; it is a great go to appetizer, and in this case an awesome thing to dress up!

Enjoy our Devil Eggs!

Ingredients: makes 2 dozen –make sure you have a ziplock  bag      

A dozen eggs
½ cup roasted red peppers
1 Tablespoon Dijon mustard
¼ cup canola oil
1 fresh red pepper
Cayenne pepper
2 teaspoons kosher salt

Place all 12 eggs in warm water and set to high heat. Once the water comes to a boil, let boil for 12 minutes. Remove from water, and set eggs in an ice bath.

Once all eggs are cool, peel, and slice in half. Remove yolk and set aside.

Now we can make the filling, in a blender combine oil, salt, mustard, yolk, and roasted red pepper and blend until smooth. If you want it smoother add more oil.

To pipe the filling, place into a ziplock bag and cut the corner off fill in a circular motion.

To finish them off, cut pepper into thin slices, and then into little triangles to create the horns, and then sprinkle with cayenne pepper.

Let chill in refrigerator and then serve!

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