Roasted Red Pepper Deviled Eggs Servings: 6
Ingredients:
12 large eggs 1 container Mt Vikos Red Pepper & Feta Spread 2 tablespoons minced fresh dill, plus more for serving ¼ cup crumbled Mt Vikos Organic Feta
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Directions: Place a steamer basket in a large saucepan or pot and fill pot with 1” water. Bring water to a boil, and use tongs to place eggs in steamer basket. Cover and steam eggs for 10 minutes. Transfer eggs to an ice water bath to cool completely. Crack eggs all over then peel and rinse to wash away any bits of eggshell. Cut eggs in half and scoop yolks into a medium bowl. Add pepper spread and dill to egg yolks and mash well to combine. Transfer mixture to a zip-top bag or a piping bag fitted with a plain or star tip. Pipe yolk mixture into egg whites. If desired, cover and refrigerate up to 1 day before serving. Just before serving, sprinkle eggs with feta and additional fresh dill.