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Photo of Smoky "Pumpkin" Deviled Eggs by WW

Smoky "Pumpkin" Deviled Eggs

0
Points®
Total Time
15 min
Prep
15 min
Serves
6
Difficulty
Easy
For a fun, delicious, non-sweet addition to your Halloween snack spread, try these smoky deviled eggs. Roasted red peppers, smoked paprika, and powdered almond butter replicate the flavor of Spanish romesco sauce, as well as giving the filling a deep orange hue. Scoring the filling creates the pumpkin shape, and a piece of snipped chive resembles a pumpkin stem. You can make these deviled eggs up to a day in advance; store in a single layer in the fridge until ready to serve.

Ingredients

Roasted red peppers (packed in water)

¼ cup(s), chopped

Unsweetened powdered almond butter

1 Tbsp

Smoked paprika

½ tsp

Kosher salt

¼ tsp

Garlic powder

¼ tsp

Hard boiled egg

6 large egg(s), peeled

Chives

1 tsp, 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. Add the powdered almond butter, paprika, salt, and garlic powder; pulse to combine.
  2. 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. 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.) Tuck a chive piece into each to resemble the stem.
  3. Serving size: 2 filled egg halves

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