RED GODDESS DEVILED EGGS

• RED GODDESS DEVILED EGGS
• 12 Large Eggs hard boiled and peeled*
• 2 TBS plain Fage Greek yogurt *
• 1 large Roasted Red Bell Peppers roughly chopped (about scant ½ cup)*
• 1 small Shallot peeled and roughly chopped
• ½ jalapeno seeded and roughly chopped
• ¼ tsp Apple Cider Vinegar
• ¼ tsp Lemon Juice
• Kosher Salt and Fresh Ground Pepper
• Optional Toppings: micro greens, sweet paprika

Instructions

1. For “Standing Up” Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of egg, so it will stand upright, and then slice off the top 1/3rd.
2. For “Traditional” Deviled Eggs: Use a sharp paring knife to cut egg in half lengthwise.
3. For Filling: Remove the yolks from all the eggs and place in the bowl of a food processor. Add the shallot and jalapeno. Process until finely chopped. Add in the peppers and process again until everything is minced. Add in the yogurt, vinegar and lemon juice. Process until smooth, stopping to scrape down the sides of the bowl as necessary. Taste and adjust for seasoning with salt and pepper.
4. Transfer the deviled egg mixture to a piping bag fitted with the star attachment (or a Ziploc with the corner snipped off for a make-shift piping bag). Pipe the mixture into the egg whites, filling each cavity generously.
5. To Serve: Garnish with greens and sprinkle with paprika. Serve and enjoy!