Deviled Eggs with Roasted Red Peppers
(from salonx’s recipe box)
An innovative variation takes traditional deviled eggs to a new level—with fewer calories too! The eggs may be prepared in advance and refrigerated up to 4 hours before serving.
POINTS® Value: 2
Level of Difficulty: Easy
Source: weightwatchers.com
Prep time: 8 minutes
Cook time: 14 minutes
Serves 4 people
Categories: Eggs
Ingredients
- 4 large egg(s)
- 2 Tbsp fat-free mayonnaise
- 1 oz roasted red peppers, about one piece, minced
- 1 tsp Dijon mustard
- 1/8 tsp hot pepper sauce
- 1 Tbsp chives, or parsley, freshly minced
Directions
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Place eggs in a single layer in a medium saucepan. Pour enough cool water over eggs to cover them by 1 inch. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 12 minutes. Remove eggs with a slotted spoon and plunge into ice water (to prevent further cooking).
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Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.
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Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving. Yields 2 halves per serving.