It’s finally Spring and Easter is right around the corner! I am one of those people who can’t just have one deviled egg. This recipe doesn’t make it any easier to stop! The idea is the same as the well-known deviled egg but with some zesty additions. I actually came up with this recipe solely based on wanting a pretty color for Easter, and thus came the idea of red peppers! We all know based on the color wheel that yellow (egg yolk) and red (peppers) make orange, so I grew the recipe from there!
FUN FACT: Why are these type of eggs called “deviled” eggs? Back in the 18th and 19th century, the term “deviled” was used to describe food with a zestiness. Traditionally, deviled eggs have pepper in them which make them zesty, and therefore, deviled.