Red Pepper Deviled Pumpkin Eggs

Looking for some inspiration for a slimming friendly Halloween - why not try these Red Pepper Deviled Pumpkin Eggs? They are low in calories and Points!

Servings

Total time

minutes

Courses

Snacks

Ingredients

3 eggs (medium-large)
½ roasted red pepper (from a jar, make sure you use peppers in vinegar or brine, not ones in oil)
2 tbsp Quark
¼ tsp paprika (you can add a bit more depending on taste)
sea salt (to taste)
freshly ground black pepper (to taste)
½ tsp mustard powder
2 chives
½ tsp white wine vinegar

Method

Boil the eggs, for about 11 minutes, until they are hard. Remove the eggs from the pan and place them in a bowl of icy water an allow to cool
Peel the eggs, then cut them in half lengthways
Scoop out the yolks and put them in a food processor, along with the other ingredients, except the chives
Blitz until smooth, then check the seasoning. Add a bit more salt and pepper if necessary
Fill a piping bag (fitted with a large round nozzle) and pipe the mix back into the hollow of the egg white
Dampen the blunt edge of a knife, then dip it into a bit of paprika. Press into the red pepper mix to form a vertical line. Do this two more times, then do the same on the remaining eggs
Lightly dust each egg with a little more paprika.
Cut 6 small lengths of chives and stick each one into the red pepper mousse so they resemble pumpkins