Red Pepper Deviled Pumpkins

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Here’s an easy (and super cute) Halloween potluck idea! These deviled pumpkins have a rich flavor and are a great twist on the traditional deviled egg-err…pumpkin. Add rosemary stems for a nice herby finish and enjoy!


  • 8 large eggs
  • 1/4 cup drained and chopped jarred roasted red peppers
  • 3 tablespoons Smart Balance mayonnaise
  • 1 teaspoon stone ground mustard
  • 1/4 teaspoon paprika, plus more for sprinkling
  • 1/4 teaspoon Worcestershire sauce
  • Salt and pepper
  • leaves from 3 large rosemary sprigs


1. Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook eggs 18 minutes, drain and place in a large bowl of ice water. Cool completely, at least 10 minutes.

2. Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayonnaise, mustard, Worcestershire and paprika. Blend yolk mixture until smooth; taste and season with salt and pepper.

3. Set up whites so that they are level and won’t tip over once you add filling. Transfer yolk mixture to a large ziplock bag. Squeeze out air, seal and snip off a small piece of one bottom corner. Carefully pipe about 1 Tbsp. filling into center of each egg white. Set a leaf of rosemary diagonally into filling for your “stem”. Sprinkle yolks with paprika. These can be made a day ahead of time if you need some extra time. Enjoy!


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