Everyone should have a good go-to deviled egg recipe, and this savory pumpkin one is mine!
Although I make them throughout the year, when Halloween rolls around they can easily be dressed to impress as devilishly fun mini pumpkins. All it takes is a dusting of naturally orange turmeric and a few rosemary “stems” and POOF! You’ve got the perfect Halloween appetizer!
And, unlike the classic deviled egg recipe, this one is mayo-free. For the absolute healthiest and cleanest deviled eggs, be sure to look for organic, pastured eggs, which are not at all the same as “free range”. Instead of looking for eggs that come from “free range” or “cage free” birds, you want to look for birds raised the good old-fashioned way, outdoors on fresh pasture. The pastured eggs will not only be more nutritious and have more antioxidants, they will also have considerably more anti-inflammatory omega-3 fats and much less pro-inflammatory omega-6 fats.Print
- 8 organic, pastured hardboiled eggs (such as Vital Farms)
- 1/2 cup pumpkin puree (look for BPA-free boxed pumpkin, such as Pacific Natural Foods brand)
- 2/3 cup raw cashews
- 2/3 cup water minus 3 tablespoons
- 1/2 teaspoon unrefined sea salt
- 1 1/2 teaspoon dried sage
- Turmeric, for dusting
- Fresh rosemary, for the “stems”
- Peel the hardboiled eggs and carefully slice each one in half lengthwise. Use a small spoon to remove the yolks. Set the hardboiled egg white halves aside and transfer the yolks to a high speed blender.
- To the high speed blender, add the remaining ingredients. Process on high until smooth and creamy.
- Fill each hardboiled egg white half with the pumpkin mixture. Dust the fillings only with turmeric (Note: Be careful not to get the turmeric on the egg white). Add the rosemary leafs for pumpkin “stems”.