We put a fun, fall twist on deviled eggs just in time for Halloween! Get crazy with the toppings or leave off the toppings altogether. Either way, the filling is absurdly delicious on its own.
Pumpkin Spiced Deviled Eggs
- 18 large eggs
- 1 cup pumpkin puree
- 1/4 cup Chosen Foods Avocado Oil Mayo
- 1/4 cup jarred pickled jalapeños finely chopped
- 2 tsp yellow mustard
- 2 dashes hot sauce
- 1 tsp salt
- ground black pepper
- 1/4 cup green onions sliced
- 1 tbsp pumpkin seeds
- 1 tbsp black sesame seeds
- 1 tsp red chili pepper flakes
Fill a pot of water so that the eggs will be covered by 1 inch. Bring the water to a boil, add the eggs, cover, remove from heat, and continue to cook in the hot water for 11 minutes. Drain and run the eggs under cold water until cool. Peel the eggs carefully under cold running water and set aside. Once eggs are hard-boiled, they will last up to 5 days in the refrigerator.
Slice the eggs lengthwise, and gently remove the yolks. Place the yolks into a medium bowl for the filling. Mix the pumpkin puree, mayo, pickled jalapeños, mustard, hot sauce, pumpkin pie spice, cinnamon, salt, and pepper in with the egg yolks. Mash the yolks into the mixture until very smooth.
To serve, fill a pastry bag or plastic bag fitted with a pastry tip and pipe the filling into the egg halves, or simply use two forks to fill the eggs with the mixture. Top the eggs with green onions, pumpkin seeds, sesame seeds, pepper, and anything your heart desires!
*Fill just before serving. These will keep nice, tightly wrapped or in an airtight container for up to 2 days.