Deviled eggs with sweet peppers
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fresh bell peppers add vibrant color, crispness, and juiciness to deviled eggs, while relish, mustard, and mayonnaise added to the yolks add a piquant flavor. Garnish the deviled eggs with finely chopped peppers and serve as a holiday appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 large eggs
- 0.5 cup mayonnaise
- 1 tbsp relish
- 2 teaspoons mustard
- 0.5 cups yellow bell pepper, finely diced + extra for garnish
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Cooking the dish according to the recipe:
- Place the eggs in a wide saucepan, cover with cold water to a depth of 2.5 cm, and bring to a boil. Reduce heat to medium and simmer for 10 minutes.
- Drain the eggs and run them under cold water to cool. Peel the eggs and cut them in half lengthwise.
- Whisk the egg yolks in a bowl with the mayonnaise, relish, and mustard. Season with salt and pepper to taste. Add the bell pepper.
- Spoon the filling into the egg whites. Garnish with diced bell pepper.
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