Best Ww Deviled Eggs With Roasted Red Pepper 2 Points Recipes

Bell Pepper Deviled Eggs image

Provided by Food Network Kitchen

Time 30m

Yield 24 deviled eggs

Number Of Ingredients 6

12 large eggs
1/2 cup mayonnaise
1 tablespoon relish
2 teaspoons yellow mustard
Kosher salt and freshly ground pepper
1/2 cup finely diced yellow bell peppers, plus more for topping

Steps:

Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
Mash the egg yolks in a bowl with the mayonnaise, relish and mustard; season with salt and pepper. Stir in the bell peppers.
Spoon the filling into the egg whites. Top with more bell peppers.

Ww Deviled Eggs With Roasted Red Pepper (2 Points) image

Provided by jenpalombi

Categories Potluck

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

4 large eggs, hard-cooked
2 tablespoons fat-free mayonnaise
1 ounce roasted red pepper, minced
1 teaspoon Dijon mustard
1/8 teaspoon hot pepper sauce
1 teaspoon chives, minced

Steps:

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.
Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving.

Nutrition Facts : Calories 79.3, Fat 5, SaturatedFat 1.6, Cholesterol 186.8, Sodium 246.1, Carbohydrate 1.7, Fiber 0.3, Sugar 0.8, Protein 6.4

Deviled Green Eggs With Roasted Red Pepper and Capers image

Provided by Drew Ramsey, M.D.

Yield Serves 4

Number Of Ingredients 8

8 pasture-raised eggs
1 teaspoon white vinegar
1 cup trimmed mustard greens
1/2 cup olive oil-based mayonnaise
1/4 teaspoon freshly ground black pepper
1/4 cup diced roasted red peppers
2 tablespoons capers, rinsed and chopped
1 jalapeño, seeded and minced (optional)

Steps:

Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.