Red Pepper Deviled Pumpkin Eggs

  • 15MINS
  • 11MINS
  • 50KCAL

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!

NutritionPer Serving

  • Calories50
  • Carbs3g
  • Protein4g
  • Fat2g
  • Saturates1g
  • Sugars0.3g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

These Red Pepper Deviled Pumpkin Eggs are the perfect slimming friendly treat for a Halloween buffet and are great if you’re counting calories or following a plan like Weight Watchers.

These cute deviled eggs get their name because they look like little pumpkins – they don’t actually contain any pumpkin at all!

These are so quick and easy to prepare that you can even have a little fun and get the kids involved.  You can add as little or as much paprika as you want, it’s just a matter of taste!

Red peppers in a jar are perfect for this recipe and we’ve used Lidl Freshona Roasted Red Peppers in Sweetened Vinegar.  It’s really important to make sure that you choose peppers in either sweetened vinegar or brine instead of oil – otherwise you’ll be adding extra calories!

What diets are these Red Pepper Deviled Pumpkin Eggs suitable for?

These Red Pepper Deviled Pumpkin Eggs are suitable for vegetarians and gluten free diets. 

It can be made dairy free as long as you swap out the following ingredients for dairy free versions; 

  • Quark

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Red Pepper Deviled Pumpkin Eggs recipe?

  • You need to count 3 Points per portion of this Red Pepper Deviled Pumpkin Eggs recipe if you’re on WW Green. 
  • You need to count Zero Points per portion of this Red Pepper Deviled Pumpkin Eggs recipe if you’re on WW Blue.
  • You need to count Zero Points per portion of this Red Pepper Deviled Pumpkin Eggs recipe if you’re on WW Purple.

Do you need any special ingredients to make these Red Pepper Deviled Pumpkin Eggs?

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As we mentioned, these Red Pepper Deviled Pumpkin Eggs are really easy to make, but you will need a piping bag. If you don’t have one then you can pick up some disposable bags from Amazon.

You’ll also need a big plain piping nozzle which you can find on Amazon as well.

How many calories are in this Red Pepper Deviled Pumpkin Eggs?

There are 50 calories per portion in these Red Pepper Deviled Pumpkin Eggs, which means they fall into our Everyday Light category.

These Red Pepper Deviled Pumpkin Eggs are perfect if you’re following a calorie controlled diet, and fit well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

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.

Step 2

Peel the eggs, then cut them in half lengthways.

Step 3

Scoop out the yolks and put them in a food processor, along with the other ingredients, except the chives.

Step 4

Blitz until smooth, then check the seasoning. Add a bit more salt and pepper if necessary.

Step 5

Fill a piping bag (fitted with a large round nozzle) and pipe the mix back into the hollow of the egg white.

Step 6

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.

Step 7

Lightly dust each egg with a little more paprika.

Step 8

Cut 6 small lengths of chives and stick each one into the red pepper mousse so they resemble pumpkins.

What could I serve with these Red Pepper Deviled Pumpkin Eggs?

These Red Pepper Deviled Pumpkin Eggs are fantastic when served as part of a Halloween buffet alongside the following fun dishes:

Pumpkin Sushi pinchofnom.com
Easy Peasy
  • 20MINS
  • 33KCal
Boonanas pinchofnom.com
Easy Peasy
  • 10MINS
  • 70KCal
Scary Spider Sandwiches pinchofnom.com
Easy Peasy
  • 26MINS
  • 57KCal

How do you know when these Red Pepper Deviled Pumpkin Eggs are ready?

You’ll know that your mousse filling is ready to be piped into your eggs once it’s blitzed smooth.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep these Red Pepper Deviled Pumpkin Eggs in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

Make sure to refrigerate leftovers in a container with a lid and chill. You can keep leftovers of Red Pepper Deviled Pumpkin Eggs in the fridge for approximately 3 days or so.

Can I freeze these Red Pepper Deviled Pumpkin Eggs?

No, we don’t recommend freezing this recipe.

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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!
  • Prep Time
    15 MINS
  • Cook Time
    11 MINS
  • KCals 50
  • Carbs 3G
WW Points
  • 3 Green
  • 0 Blue
  • 0 Purple

Ingredients

  • 3 medium - large eggs
  • ½ roasted red pepper from a jar - make sure you use peppers in vinegar or brine, not ones in oil
  • 2 - 3 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 -3 chives
  • ½ tsp white wine vinegar

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. 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
  2. Peel the eggs, then cut them in half lengthways
  3. Scoop out the yolks and put them in a food processor, along with the other ingredients, except the chives
  4. Blitz until smooth, then check the seasoning. Add a bit more salt and pepper if necessary
  5. Fill a piping bag (fitted with a large round nozzle) and pipe the mix back into the hollow of the egg white
  6. 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
  7. Lightly dust each egg with a little more paprika.
  8. Cut 6 small lengths of chives and stick each one into the red pepper mousse so they resemble pumpkins

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If you like these…try these

Boonanas pinchofnom.com
Easy Peasy
  • 10MINS
  • 70KCal
Pumpkin Sushi pinchofnom.com
Easy Peasy
  • 20MINS
  • 33KCal
Scary Spider Sandwiches pinchofnom.com
Easy Peasy
  • 26MINS
  • 57KCal

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