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Deviled Green Eggs With Roasted Red Pepper and Capers

By Drew Ramsey, M.D.

4.6

(3)

Image may contain Food Meal Dish Platter and Plant
Photo by Ellen Silverman

Deviled eggs are always a crowd-­pleaser and are a great way to extend your relationship with eggs beyond breakfast. Here’s a twist on the classic that packs more flavor and far more nutrition with the powers of mustard greens and roasted red pepper. These are great for a snack or for lunch at work.

Cooks' Note

If you prefer to roast the peppers yourself, place them on a baking sheet under the broiler for 3 to 4 minutes, turning often, until the skins are blackened. Transfer to a bowl and let them steam for 5 minutes. Then peel and seed the peppers before completing the recipe.

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