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Receta Roasted Red Pepper Deviled Eggs
by Julia Ann Souders

Roasted Red Pepper Deviled Eggs

Deviled eggs decorated with roasted red pepper, an Easter favorite, picnic and pitch-in dinner standbys. Deviled with some hot pepper sauce


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Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 3 2 eggs

Va Bien Con: soup, sandwhich

Ingredientes

  • 6 hard boiled eggs
  • 3 tablespoons mayonnaise
  • 2 heaping tablespoons sweet pickle relish
  • 4-6 drops of hot pepper sauce or to taste
  • salt and pepper to taste
  • 2 tablespoons of finely sliced roasted red bell peppers
  • Chopped cilantro
  • ------------------------------------
  • Note:
  • Put shelled whole hard-boiled eggs in a jar of pickled beet juice to dye the eggs pink

Direcciones

  1. After boiling eggs and shelling, cut lengthwise putting yolks into bowl.
  2. Mash the yolks to small pieces
  3. Add the remaining ingredients except roasted red peppers and cilantro.
  4. With a wire whisk, beat yolks and ingredients until smooth.
  5. Fill the egg white cups, use a pastry bag with large decorative tube or fill small plastic bag and cut corner to squeeze into egg cups.
  6. Add thin slices of roasted red pepper across top.
  7. Decorate plate with chopped cilantro.
  8. Refrigerate until ready to serve.