Fall Deviled Eggs

Ingredients

• 8 large eggs, hard boiled
• ¼ cup drained and chopped jarred roasted red peppers
• 3 Tbsp. mayonnaise
• 1 tsp. Dijon mustard
• ½ tsp. Chef Merito® Garlic Salt
• 16 ½-inch pieces of green onion stalks
• Garnish: Sprinkle of Paprika

Preparation

1. Crack eggs and carefully peel under cool running water.
2. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayonnaise, mustard, and ½ tsp. Chef Merito® Garlic Salt.
3. Process yolk mixture until smooth.
4. Transfer yolk mixture to a pastry bag fitted with a large round tip or a large zip-top bag. If using a bag, squeeze air out and cut the corner with scissors.
5. Pipe about 1 Tbsp. filling into the center of each egg white, to resemble a pumpkin.
6. Make grooves with the back of a fork for decoration.
7. Set a piece of chive diagonally into the filling to resemble a stem.
8. Sprinkle paprika over the yolks.
9. Serve immediately or cover and refrigerate for up to a day.

Tip

Dip fork in cold water before decorating eggs for even grooves. For a spicier flavor, replace paprika with Chef Merito® Fajitas Seasoning.