Pumpkin Paleo Deviled Eggs

I recently went to a halloween party and I decided it was a great opportunity to do some recipe testing. I have found that whenever you go to an event that you’re not sure if there will be appropriate food to eat, then either 1. Eat before you go and/or 2. Bring something you’re comfortable eating. This event I did both! These deviled eggs were a huge hit and turned out totally adorable.  The pumpkins are seasonal enough that they would be a wonderful addition as a Thanksgiving appetizer or a Fall Game Day Treat.  The additional chili powder was delicious but made them a tad spicy for my 3 year old who is pretty sensitive to spice.  I hope you enjoy!
Here are some of the items I used in this recipe:

• Electric Pressure Cooker (I love this thing so much and use it several times per week!)
• Immersion Blender (This is one of my most used kitchen sets, it’s so easy to clean and is so versatile!)
• Mayonnaise
• Piping Bag
• Piping Tip

Print Recipe

Pumpkin Paleo Deviled Eggs

Sweet Deviled Eggs with a decorative twist.

Course

Side Dish/Salad, Snacks

Prep Time

20 minutes

Servings

Deviled Eggs

Ingredients

• 21 Eggs
• 6 Tablespoons pureed pumpkin
• 8 Tablespoons mayonnaise (I like primal kitchen)
• 3 Tablespoons tomato paste
• 1/4 teaspoon - Salt and Pepper
• 1/3 green pepper for garnish
• 1/2 teaspoon chipotle chili powder (optional)

Course Side Dish/Salad, Snacks Prep Time 20 minutes Servings Deviled Eggs Ingredients 21 Eggs 6 Tablespoons pureed pumpkin 8 Tablespoons mayonnaise (I like primal kitchen) 3 Tablespoons tomato paste 1/4 teaspoon - Salt and Pepper 1/3 green pepper for garnish 1/2 teaspoon chipotle chili powder (optional)

Instructions

1. To hard boil eggs that are easy to peel, put the steamer insert into an electric pressure cooker with 1 cup of cold water and set on high for 8 minutes. (I was able to do only half at a time so for the second round since the water was already hot, I set it for 10 minutes.)
2. Once the timer goes off, quick release the pressure manually and placed the eggs in an ice water bath.
3. Once cooled, cut in half and remove the yolks.
4. Combine the yolks with the pumpkin, mayonnaise, tomato paste, salt and pepper.
5. Whisk together or for a smoother topping use an immersion blender.
6. Put into a piping bag with a large tip and fill the egg white halves.
7. Cut up pieces of green pepper to decorate as pumpkin 'stems.'
8. Finish by sprinkling chipotle chili powder on top if desired.
9. Serve immediately or chill several hours before serving.

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Here is a photo montage of all of the steps!