Aleppo Pepper Deviled Eggs
Aleppo peppers originate from Aleppo, Syria. These dried peppers are a fruity, earthy pepper with a nice medium heat level that updates the typical deviled egg. Try topping crushed Aleppo peppers on hummus, sandwiches, pizza and flatbread.
Cooking Time: 45 minutes
Servings: 1 dozen
Ingredients
8 large Organic Eggs
½ tsp. Sea Salt
¼ cup Best Foods Olive Oil Mayonnaise
½ tsp. Yellow Mustard
½ tsp. Lawry’s Season Salt or Sea Salt
Instructions
In a 4-quart sauce pan add 8 eggs, ½ tsp. salt and cover with 2-3” of water above the eggs.
Heat eggs on medium high and set the timer for 20 minutes.
When eggs are done cooking rinse twice with cold water. Drain water from the pan, add 2 cups of ice and cold water to cover eggs. Let eggs cool for 5 minutes.
Take a plate and line with paper towels.
Crack egg shells and carefully peel under cold running water. Place peeled egg onto paper towel lined plate.
Slice the eggs in half lengthwise, removing yolks to a medium size bowl.
Place 12 nice in tack egg white halves onto a serving platter. Enjoy the remaining 4 egg white halves for a healthy snack.
Using a fork or a mini food processor mash egg yolks into a fine crumble.
Add mayonnaise, yellow mustard, and Lawry’s season salt and mash together with a fork or food processor until a smooth paste is developed.
Using a fork evenly disperse egg yolk filling mixture into eggs whites.
Sprinkle with crushed Aleppo peppers and serve.
Deviled eggs may be made up to 24 hours in advance if kept refrigerated in a sealed container. Sprinkle eggs with crushed Aleppo peppers right before serving.
Note:
I highly recommend a mini food processor for any kitchen. It saves so much time on prepping ingredients. I use it for making small batches of hummus, fillings, and chopped vegetables for soups and sauces.
Crushed Aleppo Peppers may be purchased online and also from Savory Spice Company. I am big fan of this company and use many of their great spices.