Devilish Eggs Recipe

Ingredients

12 large eggs

3 jarred roasted red peppers

1 c. mayonnaise

2 tsp. Dijon mustard

1 tsp. Coarse salt

1/2 tsp. Freshly ground pepper

1/2 tsp. paprika

1/4 tsp. cayenne pepper

1 tsp. Hot sauce

1 small red bell pepper

2 scallions

fresh chives

Preparation

Step 1Prepare an ice-water bath; set aside. Put eggs into a medium saucepan and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.Step 2When eggs are cool, peel and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.Step 3Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover and refrigerate until stiff, about 30 minutes.Step 4Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.