I have a history with romesco sauce. Smoky and complex, I love the flavor combinations of roasted red peppers, smoked paprika, garlic and vinegar. If you haven’t had it before, I can’t recommend it enough. It’s guaranteed to up your basic, weeknight chicken by a thousand percent. As Ellie would say, “for real life.”
So, for Thanksgiving this year, I dreamed up these romesco deviled eggs, which are not has hard to make as they sound. Just place all of the ingredients, except the egg whites, in a food processor and blend them up. Ta da! You have a fancy appetizer that guests (and you) will love.
Romesco Deviled Eggs
- 6 hard boiled eggs
- 1/2 c. of roasted red bell peppers (I just used some from a jar.)
- 1/4 tsp. garlic powder
- 1 tbsp. tomato paste
- 1 tsp. red wine vinegar
- 1/2 tsp. smoked paprika, plus some to sprinkle
- 2 tbsp. mayo
- 12 sliced almonds
- Salt and pepper to taste
Slice the hard boiled eggs in half, tossing the yolks in to the bowl of a food processor. Place the egg whites on a serving platter.
In a dry pan over medium heat, toast the almond slices. Let them warm in the pan until you can smell the almonds. Then, remove them from the heat and let cool.
Add the roasted red pepper, garlic powder, tomato paste, red wine vinegar, smoked paprika, mayo, salt and pepper to the food processor. Mix until smooth. Taste and adjust the seasoning as desired.
Once ready, spoon it into a plastic bag, pushing it to the bottom of one corner. Snip the end. Squeeze the filling into each egg. If this seems like too much trouble, you can always try spooning it, but this was easier for me.
Top each deviled egg with a toasted, sliced almond and then, sprinkle all of them with more smoked paprika. Serve and enjoy.