Yields or Serves:
Devilish Deviled Eggs
Here is another winner for your Super Bowl party line-up. I don’t think I know anyone who doesn’t like these deviled eggs. Adding the diced red bell pepper gives a bit of nice crunch to the basic deviled eggs.
6 Large Eggs
1/4 Cup Diced Red Bell Pepper
1/4 Teaspoon Ground Cayenne Pepper
1/4 Teaspoon Ground Paprika
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Sour Cream
Dried Parsley Flakes For Garnish
Place eggs in a medium-size saucepan. Add enough water to cover eggs. Cover saucepan with lid and bring to a boil. Reduce heat to a simmer and cook eggs for 10 minutes. Drain hot water. Add cold water and let water drip slowly from tap into pan to allow eggs to cool completely. Remove shells from eggs and carefully cut eggs into halves lengthwise. Scoop out yolks into a medium-size bowl. Mash yolks and add diced bell peppers, cayenne, paprika, and pepper. Stir in sour cream. Spoon and slightly mound yolk mixture into each hollowed egg white half. Garnish with dried parsley flakes. Make 1 dozen.