Chipotle Bacon Pumpkin Deviled Eggs
Prep time
Cook time
Total time
A twist to the traditional to deviled eggs with a hint of heat and is savory from the bacon.
Serves: 12
  • 6 whole eggs
  • ½ cup Libbys canned Pumpkin (not pie filling)
  • 1 chipotle pepper in adobo sauce, chopped,
  • 1 tsp. chipotle in adobo sauce
  • ½ tsp. dijon mustard
  • ½ tsp. lime juice
  • ¼ tsp. smoked paprika
  • 1 slice bacon, cooked, crumbled
  • ¼ tsp. salt
  • ¼ tsp. ground pepper
  • 12 sprigs of cilantro
  1. Add eggs to a pot and just cover eggs with cold water. Bring to a boil, and cover and simmer on the lowest heat setting for 15 minutes.
  2. Run cold water over the eggs to stop the cooking. Let the eggs sit for about 15 minutes until cooled. Peel eggs and slice in half, horizontally.
  3. Take two egg yolks and discard the rest and place in a bowl with pumpkin, chipotle pepper, chipotle in adobo sauce, dijon mustard, lime juice, smoked paprika, bacon, salt and pepper. Mix until thoroughly combined.
  4. Evenly fill each egg with pumpkin mixture and top with a sprig of cilantro. Refrigerate until ready to serve.
Calories per ½ egg: 27, Fat: 1.3, Cholesterol: 31, Sodium: 60, Potassium: 15, Carbs: 1.3, Fiber: .04, Sugar: .05, Protein: 3
Nutrition Information
Serving size: 1 deviled egg
Recipe by Peanut Butter and Peppers at