Creators
Samantha & Chris Mener
Description
These Pepperoncini Deviled Eggs offer a delightful twist on a classic recipe, combining creamy flavors with a hint of tanginess from pepperoncini, making them a perfect appetizer for any occasion.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Apple Cider Vinegar | 3 tsp | |
Avocado | 1 | |
Coriander | 1/4 tsp | |
Cumin | 1/4 tsp | |
Dijon Mustard | 4 tsp | |
Egg | 12 | hard boiled |
Pepper | 1/2 tsp | |
Pepperoncini | 5 | finely chopped |
Salt | 1/2 tsp | |
Turmeric | 1/4 tsp | |
Yogurt | 1/2 cup |
PREPARATION
- Once hard boiled eggs are cool, remove egg yolks from egg whites and Place in a medium bowl.
- Add in all other ingredients except pepperoncinis.
- Using a hand mixer on low, beat until smooth and creamy
- Add in pepperoncinis and gently incorporate with a spoon.
- Fill the hollow egg white halves with egg yolk mixture.
- - sprinkle the tops with a touch more of any or all of the spices used in the recipe.
SUGGESTIONS
- Serve with a slice of toast for breakfast or next to a big salad for lunch
- When filling the eggs use a pastry bag, This will look the most refined. If you don’t, no worries, a spoon will do the trick.