Deviled Green Eggs With Roasted Red Pepper and Capers

Ingredients for Deviled Green Eggs With Roasted Red Pepper and Capers

• 8 pasture-\xadraised eggs

• 1 teaspoon white vinegar

• 1 cup trimmed mustard greens

• 1/2 cup olive oil–based mayonnaise

• 1/4 teaspoons freshly ground black pepper

• 40g diced roasted red peppers

• 2 tablespoons capers, rinsed and chopped

• 1 jalapeño, seeded and minced (optional)

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.

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.