As we all know, the hard boiled egg fun continues loooong after the egg hunt has finished. This doesn't bother me one bit though, as I get to experiment with new and exciting deviled egg flavor combos!
I already have a recipe for creamy Avocado Deviled Eggs, and a recipe for spicy Salsa Deviled Eggs, so I thought I would go a slightly sweeter route with these babies. Since I'm about halfway through my second Whole30 though, I couldn't actually go the sweet route.
I looked in my fridge to see what I had to work with, and my eyes fell upon a bit of leftover red bell pepper and a bowl of grated carrots.
I got to work, chopping and cooking, and was very pleased with the end result! It's definitely savory, what with the egg, black pepper and sea salt, but it also has a delicious sweet side to it that is a nice change of pace from traditional deviled egg recipes.
The recipe below is for one hard boiled egg, but due to the slightly labor-intensive side of this recipe, I would suggest scaling the amounts up and making a few batches at once. They should keep just fine in the fridge for a few days, or you could serve them as a yummy appetizer or even as part of a kid-friendly lunch.
Or, as always, feel free to chop the egg whites up with the filling and use it as a spread, in lettuce wraps, on endive boats... this stuff is serious noms!