Red Pepper Deviled Eggs

Here's a fun and pretty spin on the classic. Enjoy for Easter or add a rosemary "stem" to make pumpkin look-a-likes for Halloween! Full recipe with photos here: http://ift.tt/1Uhxc47

Ingredients:

8 large eggs 1/4 cup drained and chopped jarred roasted red peppers 3 tablespoons Smart Balance mayonnaise 1 teaspoon stone ground mustard 1/4 teaspoon paprika, plus more for sprinkling 1/4 teaspoon Worcestershire sauce Salt and pepper leaves from 3 large rosemary sprigs 

Directions:

1. Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook eggs 18 minutes, drain and place in a large bowl of ice water. Cool completely, at least 10 minutes.

2. Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayonnaise, mustard, Worcestershire and paprika. Blend yolk mixture until smooth; taste and season with salt and pepper.

3. Set up whites so that they are level and won’t tip over once you add filling. Transfer yolk mixture to a large ziplock bag. Squeeze out air, seal and snip off a small piece of one bottom corner. Carefully pipe about 1 Tbsp. filling into center of each egg white. Set a leaf of rosemary diagonally into filling for your “stem”. Sprinkle yolks with paprika. These can be made a day ahead of time if you need some extra time. Enjoy!

bon appetit