Ingredients Print this recipe

• 6 eggs
• ½ cup mayonnaise
• ¼ cup sun-dried tomato aioli
• black pepper, to taste
• 4 roasted red pepper strips, thinly sliced
• 12 parmesan cheese crisps

Directions

Place eggs into a large pot with water and bring to a boil. Remove from heat and let eggs stand in hot water 12-15 minutes. Remove eggs from water, cool under cold running water and peel.

Cut each egg in half lengthwise. Remove the egg yolk and place in bowl. Mash yolks with a fork. Stir in mayonnaise, aioli and pepper. Transfer egg yolk mixture to a plastic bag. Fill each egg white with egg yolk mixture.

Garnish each egg roasted red pepper strips and parmesan crisps. Sprinkle with additional pepper, if desired.