Southwest Deviled Eggs

Southwest Deviled Eggs

Chef: Wyatt Brege

Yield: 15 servings

Ingredients:

• 30 Egg Yolks
• 2 tsp Kosher Salt
• 2 tsp Fine Black Pepper
• 2 tsp Chili Powder
• 16 each Pickled Sweet Pepper Rings
• 2 Tbsp Chive (chopped)
• 1/4 Cup Roasted Red Pepper Coulis
• 1 Tbsp Lime Juice
• 1 Cup Mayonaisse

Directions:

Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray.

For the egg filling, blitz the yolks, seasonings and sweet peppers in the food processor for 20 seconds. In a mixing bowl, fold remaining ingredients together with the yolk mixture. Store in piping bag with excess plastic and string removed.