Our Smoky Pumpkin Eggs add a fall twist to deviled eggs!  Roasted red peppers, smoked paprika, and powdered almond butter replicate the flavor of romesco sauce, as well as giving the filling a deep orange hue. Add in little creativeness to score the filling into the cute pumpkin shape, and a piece of snipped chive to make the pumpkin stem.

Serves 6

2 filled egg halves = 1 yellow

Ingredients

  • ¼ cup roasted red peppers (packed in water), chopped
  • 1 Tbsp unsweetened powdered almond butter
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • 6 large hard boiled eggs, peeled
  • 1 tsp chives, cut into 1/2-in-long pieces

Instructions

  1. Place the peppers in a mini food processor; process until smooth, stopping to scrape down the sides of the bowl as needed.
  2. Add the powdered almond butter, paprika, salt, and garlic powder; pulse to combine.
  3. Cut the eggs in half lengthwise. Remove the yolks and add to the food processor; process until smooth, stopping to scrape down the sides of the bowl as needed.
  4. Spoon the yolk mixture into the egg white halves; score the filling with a toothpick to resemble a pumpkin shape. (If the filling is too soft to hold the indentation, chill for a few minutes.)
  5. Tuck a chive piece into each to resemble the stem.

Tip

  • You can make these deviled eggs up to a day in advance; store in a single layer in the fridge until ready to serve.