Pumpkin Deviled Eggs


  • 10 large eggs
  • ½ cup Challenge Buffalo Snack Spread
  • 2 Tablespoons mayonnaise
  • Kosher salt and freshly ground black pepper
  • fresh rosemary leaves, for decoration


  • 1
    Fill a large bowl with ice water and set aside.
  • 2
    Place eggs in a large pot, fill with water, cover and bring to a boil. Turn off heat and let sit for 10 minutes. Transfer eggs to the ice bath to shock for a few minutes, then peel eggs.
  • 3
    Slice eggs in half lengthwise, transferring yolks to a medium bowl. Arrange egg white halves on a large platter.
  • 4
    Add Buffalo Snack Spread and mayonnaise to yolks and use a fork to mash smooth. Season to taste with salt and pepper. Spoon or pipe filling into each egg white, swirling the filling to look like a pumpkin. Place one rosemary leave the top of each cavity, to form the stem of the pumpkin. Serve.