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!
our Devil Eggs!
makes 2 dozen –make sure you have a ziplock
roasted red peppers
Tablespoon Dijon mustard
¼ cup canola
teaspoons kosher salt
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.
eggs are cool, peel, and slice in half. Remove yolk and set aside.
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
the filling, place into a ziplock bag and cut the corner off fill in a circular
finish them off, cut pepper into thin slices, and then into little triangles to
create the horns, and then sprinkle with cayenne pepper.
chill in refrigerator and then serve!