Bell Pepper Deviled Eggs Recipes
BELL PEPPER EGGS
A low-carb breakfast is welcomed with Bell Pepper Eggs from Delish.com.
Categories Bell Pepper Eggs egg in a hole low carb recipes healthy breakfast ideas over easy eggs bell peppers savory breakfast
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Heat a nonstick skillet over medium heat, and grease lightly with cooking spray.
- Place a bell pepper ring in the skillet, then sauté for two minutes. Flip the ring, then crack an egg in the middle. Season with salt and pepper, then cook until the egg is cooked to your liking, 2 to 4 minutes.
- Repeat with the other eggs, then garnish with chives and parsley.
5-PEPPER DEVILED EGGS
Provided by Alton Brown
Time 25m
Yield 12 deviled eggs
Number Of Ingredients 9
Steps:
- Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites on a serving platter. Sprinkle the whites with salt.
- Place all of the dry peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, chopped green peppercorns and their brine, mayonnaise and mustard to the egg yolks and using a fork, stir to thoroughly combine.
- Place the mixture into a zip top-plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
DEVILED EGGS WITH CREAMY SWEET PEPPER AND HAM
Try a new take on a classic with these Deviled Eggs with Creamy Sweet Pepper & Ham. This recipe is great to take to potlucks, get-togethers and parties!
Provided by My Food and Family
Categories Home
Time 45m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Cut eggs lengthwise in half. Remove yolks; place 4 in medium bowl. Refrigerate remaining yolks for another use. (See tip.)
- Add reduced-fat cream cheese and horseradish sauce to yolks in bowl; mix well. Stir in peppers and ham.
- Spoon into centers of egg whites. Sprinkle with paprika.
- Refrigerate 30 min.
Nutrition Facts : Calories 35, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
EGGS IN BELL PEPPERS
Pepper cups stuffed with eggs and veggies. Use your favourite colour of bell pepper - red, yellow, orange, or green. The vegetables are up to you as well.
Provided by Atomic Girl Cooks
Categories Peppers
Time 1h10m
Yield 6 peppers, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut off tops of peppers, and remove seeds and ribs.
- Place in large saucepan, cover with boiling water and cook for 3 minutes. Drain and cool.
- Beat next 6 ingredients together in bowl. Divide among peppers.
- Divide vegetables among peppers until 1/4 inch from top.
- Arrange stuffed peppers in greased baking pan.
- Bake in 350 F oven for 45 to 60 minutes until inserted knife comes out clean.
Nutrition Facts : Calories 166.2, Fat 6.7, SaturatedFat 2.4, Cholesterol 215.8, Sodium 150.1, Carbohydrate 17.7, Fiber 5.1, Sugar 3.3, Protein 10.9
CREOLE DEVILED EGGS
Make and share this Creole Deviled Eggs recipe from Food.com.
Provided by The Range Rover
Categories Creole
Time 20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggs in half and remove yolk.
- Process yolks, mayo and next 4 ingredients in food processer until smooth; stopping once to scrape down the sides.
- Add chives, parsley and bell pepper.
- Pulse until blended.
- Spoon yolk mixture into egg halves.
- Granish eggs by dusting each with more ground red pepper.
- If desired you can add more chives and parsley as well to garnish.
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ROASTED RED PEPPER DEVILED EGGS RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 112 per servingTotal Time 43 mins
- Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook eggs 11 minutes, drain and place in a large bowl of ice water. Cool completely, at least 10 minutes.
- Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayonnaise, mustard and paprika. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper.
- Transfer yolk mixture to a pastry bag fitted with a large round tip or a large ziplock bag. If using a bag, squeeze out air, seal and snip off a corner. Pipe about 1 Tbsp. filling into center of each egg white, to resemble a pumpkin. Set a piece of chive diagonally into filling to resemble a stem. Sprinkle yolks with paprika. Serve immediately or cover and refrigerate for up to a day.
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