Red Goddess Deviled Eggs
These Red Goddess Deviled Eggs are naturally colored and a healthy, sweet n' spicy twist on green goddess deviled eggs. With a super-smooth, creamy filling of roasted red peppers, jalapeno and Greek yogurt, these deviled eggs are perfect for your next party, potluck or Easter celebration!
Prep Time 15 mins
Total Time 15 mins
Course: Appetizer, Snack, starter
Cuisine: American
Servings: 12
Calories: 79 kcal
Author: Cheyanne Holzworth-Bany

Ingredients
  • 12 Large Eggs hard boiled and peeled*
  • 2 TBS plain Fage Greek yogurt *
  • 1 large Roasted Red Bell Peppers roughly chopped (about scant ½ cup)*
  • 1 small Shallot peeled and roughly chopped
  • ½ jalapeno seeded and roughly chopped
  • ¼ tsp Apple Cider Vinegar
  • ¼ tsp Lemon Juice
  • Kosher Salt and Fresh Ground Pepper
  • Optional Toppings: micro greens, sweet paprika
Instructions
  1. For “Standing Up” Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of egg, so it will stand upright, and then slice off the top 1/3rd.
  2. For “Traditional” Deviled Eggs: Use a sharp paring knife to cut egg in half lengthwise.
  3. For Filling: Remove the yolks from all the eggs and place in the bowl of a food processor. Add the shallot and jalapeno. Process until finely chopped. Add in the peppers and process again until everything is minced. Add in the yogurt, vinegar and lemon juice. Process until smooth, stopping to scrape down the sides of the bowl as necessary. Taste and adjust for seasoning with salt and pepper.
  4. Transfer the deviled egg mixture to a piping bag fitted with the star attachment (or a Ziploc with the corner snipped off for a make-shift piping bag). Pipe the mixture into the egg whites, filling each cavity generously.
  5. To Serve: Garnish with greens and sprinkle with paprika. Serve and enjoy!
Recipe Notes
1. Eggs that are older, at least 7 days or up to 12 days old, are MUCH easier to peel.
2. The recipe utilizes roasted red bell peppers. You can buy jarred roasted peppers, or you can roast your own. Regardless, make sure you THOROUGHLY drain, and pat, them completely dry. If they are watery, they will make the filling thin and loose.
3. If your filling looks thin and slightly watery, simply add a hard-boiled egg (white, yolk, or both) to the processor with the filling, and process until smooth. Keep adding egg until the filling is thickened. If you made standing deviled eggs, use the egg white scraps to thicken the filling.
4. Make sure you season the filling GENEROUSLY. Eggs like salt. I used a ¼ teaspoon kosher salt and 5 grinds of fresh black pepper.

To roast your own pepper:
1. Preheat oven to 450 degrees F. 
2. Place the pepper(s) on a rimmed baking sheet lined with aluminum foil for easy clean up. Roast, turning occasionally, until they are roasted and collapsed, about 50 minutes total.
3. Transfer the pepper(s) to a large bowl and cover tightly with plastic wrap. Set aside for 15-20 minutes. 
4. Remove the plastic wrap. Remove the stem and seeds; and peel the charred skin. Use as directed.
*To Hard Boil Eggs:
1. Place the eggs in a saucepan and add enough water to cover eggs by 1’’. Add in 1 tablespoon of each: white vinegar and salt.
2. Bring to a boil over medium heat.
3. Cover and immediately remove from heat. Allow eggs to sit, covered, for 12 minutes (for large eggs).
4. Drain and rinse eggs with cold water immediately. Stop the eggs from continuing to cook by placing them in a large bowl filled with ice and water (ice bath).
5. Peel and eat warm, or refrigerate until ready to use.
*Eggs that are at least 7 days (up to 12 days) old are much easier to peel.