Romesco-Flavoured Halloween Pumpkin Eggs
0 - 2
PersonalPoints™ per serving
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 flavour of 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.
Roasted red peppers (packed in water)
¼ cup(s), chopped
Unsweetened powdered almond butter
Hard boiled egg(s)
6 large egg(s), peeled
1 tsp(s), cut into 1/2-in-long pieces
- 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.
- 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.
- Serving size: 2 filled egg halves