Red Pepper Deviled Pumpkin Eggs
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 3 medium - large eggs
- • 1/2 roasted red pepper (from a jar - make sure you use peppers in vinegar or brine, not ones in oil)
- • 2 - 3 tbsp quark
- • 1/4 tsp paprika (you can add a bit more depending on taste)
- • sea salt (to taste )
- • freshly ground black pepper (to taste)
- • 1/2 tsp mustard powder
- • 2 -3 chives
- • 1/2 tsp white wine vinegar
Preparation Steps
Boil the eggs, for about 11 minutes, until they are hard. Remove the eggs from the pan and place them in a bowl of icy water an allow to cool
Peel the eggs, then cut them in half lengthways
Scoop out the yolks and put them in a food processor, along with the other ingredients, except the chives
Blitz until smooth, then check the seasoning. Add a bit more salt and pepper if necessary
Fill a piping bag (fitted with a large round nozzle) and pipe the mix back into the hollow of the egg white
Dampen the blunt edge of a knife, then dip it into a bit of paprika. Press into the red pepper mix to form a vertical line. Do this two more times, then do the same on the remaining eggs
Lightly dust each egg with a little more paprika.
Cut 6 small lengths of chives and stick each one into the red pepper mousse so they resemble pumpkins