Good Morning America Recipes

Red Devil Eggs

Rocco's Take on a Picnic Staple

GMA Recipes Appetizer
Servings:Over 8
Difficulty: Easy
Cook Time: min

Rocco's Red Devil Eggs aren't your typical picnic fare. Try them at your next family outing and expect oohs and ahhs.


  • 1 dozen large eggs
  • 1 teaspoon vinegar
  • 1/3 cup prepared mayonnaise
  • 1 1/2 teaspoons turmeric powder
  • 1 and 1/2 teaspoons curry powder
  • juice of 1 lemon
  • 1/3 cup roasted red pepper, finely chopped
  • 1 tablespoon ground paprika
  • 24 cilantro leaves
  • 1 fresh banana leaf
  • Cooking Directions

    Put the eggs in a large stockpot and cover by at least 4 inches of water. Add the vinegar. Bring to a boil over medium-high heat and immediately turn off the heat. Cover and let sit for 17 minutes.

    Drain the eggs and rinse under cool water. Peel and halve the eggs and lay the egg whites on a sheet tray lined with parchment paper.

    Transfer the yolks to the bowl of a food processor and add the mayonnaise, turmeric powder, curry powder, and lemon juice. Process until smooth.

    Fold the finely chopped roasted red pepper into the mixture and season to taste with salt.

    Transfer the blended yolks to a pastry bag fitted with a fluted tip.

    Decoratively pipe the yolks into the whites and garnish each with a 1/4 teaspoon of paprika and a cilantro leaf. Serve on a tray lined with the banana leaf.

    Recipe courtesy of Rocco DiSpirito © 2001

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