Roasted Red Pepper Deviled Eggs

“PUMPKIN” DEVILED EGGS – A fun and tasty recipe for the pumpkin season. Sometimes you gotta make something just for fun, right? And I got lucky, besides being just for fun, these were really good too!

INGREDIENTS –

8 large eggs
¼ cup chopped roasted red peppers (purchase a jar or be brave and roast your own!)
¼ cup mayonnaise, preferably a healthy olive or avocado oil mayonnaise
1 Tbsp. Dijon mustard
½ tsp. paprika, plus extra for sprinkling on top
½ tsp. sea salt
¼ tsp. pepper
3-4 chives, cut into ½ inch pieces

Bring a large pot of water to a boil, add the eggs and cook for 10 minutes. Drain and place in ice water to cool completely, approximately 10 minutes. Crack eggs and carefully peel under running cold water. Slice in half lengthwise and scoop out the yolks.

Place yolks in a food processor along with peppers, mayonnaise, mustard, paprika, salt and pepper. Pulse until smooth. You can add additional mayonnaise if you desire a creamier consistency.

Transfer yolk mixture into a pastry bag or Ziploc freezer bag. If using a Ziploc bag, snip the corner to squeeze out the yolk mixture. Squeeze about 1 tablespoon of filling into the center of each egg half. Use a fork or knife to drag across filling and create lines resembling a pumpkin. Between each egg half, wipe the utensil clean with a damp paper towel for best results. Sprinkle with paprika and insert the chive for the stem.