Skip to main content
Epicurious
Cookbooks

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.

Recipe information

  • Yield

    Serves 4

Ingredients

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)

Preparation

  1. Step 1

    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.

    Step 2

    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.

Nutrition Per Serving

255 Calories . 13g Protein . 4g Carbohydrates . 19g Fat (4g Saturated) . 382mg Cholesterol .
1g Sugars . 1g Fiber . 555mg Sodium
Vitamin K = 157% . Choline = 69% . Selenium = 56% . Vitamin A = 46% . Vitamin D = 40%
Image may contain: Plant, Food, Seasoning, and Produce
From Eat Complete © 2016 by Drew Ramsey, MD. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
TagsEggMustard GreensLeafy GreensVegetableSnackLunchDairy FreeGluten FreeNut FreeVegetarianEasyFood ProcessorCookbooksHarper Collins

See Related Recipes and Cooking Tips

Read More
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.