Pumpkin Devilled eggs

Pumpkin Devilled eggs
A twist on the retro favourite, devilled eggs, these pumpkin-shaped bites make a fun Halloween nibble
Serves 12  / 
Prep 14 minutes  / 
Cook 6


6 free range eggs

75g jarred roasted red peppers (drained weight), chopped

2 tbsp Coop reduced fat mayonnaise

1 tsp Coop wholegrain mustard

Chives, to decorate

½ tsp smoked paprika


1. Boil the eggs in a pan of simmering water for 6½ mins

2. Remove from the heat and run under cold water

3. Once cool enough to handle, peel and set aside in a bowl of cold water for 10 mins, until completely cool

4. Carefully slice in half and remove the yolks

5. Put them in a blender (or use a hand-held blender in a large bowl) with the roasted red peppers, mayonnaise and mustard

6. Blitz until smooth, then season well

7. Spoon or pipe into the egg whites, then decorate with the chives, cut into pieces, for the pumpkin ‘stalks’

8. Chill for at least 1 hour, then sprinkle with the paprika just before serving