Ingredients
12large eggs
3roasted red peppers,jarred
1cupmayonnaise
2tspdijon mustard
1tspcoarse salt
½tspfreshly ground pepper
½tsppaprika
¼tspcayenne pepper
1tsphot sauce
1small red bell pepper
2scallions
fresh chives
Preparation
Prepare an ice-water bath; set aside. Put eggs into a medium saucepan and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.
When eggs are cool, peel and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover and refrigerate for about 30 minutes, until stiff.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.
