Roasted Red Pepper Deviled Egg Pumpkins

These festive Roasted Pepper Deviled Egg Pumpkins feature a flavorful red pepper twist with a pretty filling that resembles mini pumpkins.

A big thanks to Nellie’s Free Range for sponsoring this post, Roasted Pepper Deviled Egg Pumpkins. All opinions are my own.

We’re a pretty traditional family at Thanksgiving. We often relish in preparing and sharing the same traditional dishes year after year. Food trends come and go—but don’t mess with my mashed potatoes! So, you could say I went a teensy bit off the rails this year by experimenting with a fun twist on our deviled eggs recipe that I think everyone can get behind!

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Today I’m sharing my recipe for roasted pepper deviled egg pumpkins.

This recipe starts out just like your traditional deviled eggs recipe. I outlined my go-to method for cooking the perfect hard-boiled egg here (no instant pot needed!).

Then, you’re going to add the life-changing ingredient to your standard deviled egg mix: roasted red peppers.

Using a food processor or blender, combine the yolks, roasted red peppers, mayonnaise, Dijon mustard and salt and pepper, until the mixture is nice and smooth.

There are two methods to create the festive “pumpkin” yolks:

  1. Use a frosting bag and tip (a ziplock with the corner tip cut off also works!)
  2. Use a small scoop or spoon to drop the mixture into the hollowed and halved egg whites

My little helper chose method #2 so we could show you the play-by-play.

Drop or pipe in about  1 Tablespoon of the mixture into each egg half. Then, press a toothpick into the mixture to create several vertical indentations. 

Next, sprinkle with paprika and top with a small piece of a chive to create the “stem.”

How cute are they?!

I have to admit, I prefer the flavor of these roasted pepper deviled eggs far more than the traditional version. And, they will totally take our Thanksgiving table up a notch in a few weeks!

I highly recommend Nellie’s Free Range EggsNellie’s Free Range Eggs for your favorite deviled egg recipe. Their yolks are a beautiful bright yellow, and our family can taste the difference. That’s because they are Nellie’s Free Range Eggs and Free Range—all of their hens are raised on small, Nellie’s Free Range Eggs

Want to try these roasted pepper deviled eggs for your holiday meal? Get the full recipe below! 

Roasted Red Pepper Deviled Egg Pumpkins

Roasted Red Pepper Deviled Egg Pumpkins

Yield: 16
Prep Time: 5 minutes
Cook Time: 14 minutes
Additional Time: 10 minutes
Total Time: 29 minutes
These festive Roasted Pepper Deviled Egg Pumpkins feature a flavorful red pepper twist with a pretty filling that resembles mini pumpkins. Adapted from a recipe on MyRecipes.com

Ingredients

  • 8 large Nellie’s Free Range Eggs
  • 1/4 Cup jarred roasted red peppers, drained
  • 3 Tablespoons mayonnaise
  • 2 Teaspoons white vinegar
  • 1 Teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Paprika (for garnish)
  • 2-3 fresh chives (for decorative pumpkin stems)

Instructions

    1. In a medium saucepan, cover 8 large Nellie's Free Range Eggs with water and add 2 teaspoons vinegar.
    2. Bring to a boil over high heat for 3 minutes.
    3. Remove from heat, cover, and let sit for 11 minutes.
    4. Gently place eggs in an ice bath for 5 minutes, or until cooled.
    5. Crack eggs against the edge of a bowl or counter and gently peel under running water.
    6. Using a sharp knife, cut the eggs in half lengthwise. 
    7. Remove the yolks and place in a blender or food processor with the red peppers, mayonnaise, Dijon mustard, and salt and pepper to taste. Pulse the egg yolk mixture until it is well blended.
    8. Scoop about 1 rounded Tablespoon of the egg yolk mixture into the center of each egg white half. Or, transfer the mixture to a resealable bag and cut a small corner to pipe the mixture.
    9. Use a toothpick and light pressure to create about 4 vertical indentations in the filling to resemble the ridges of a pumpkin. Cut small pieces of chive and place into the filling for the “stem.” Sprinkle with paprika to garnish.
    10. Serve right away, or keep refrigerated for up to one day.

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