Healthy Recipe

Ingredients:

• Roasted red peppers (packed in water)  ¼ cup(s), chopped
• Unsweetened powdered almond butter  1 Tbsp
• Smoked paprika  ½ tsp
• Kosher salt  ¼ tsp
• Garlic powder  ¼ tsp
• Hard-boiled egg  6 large egg(s), peeled
• Chives  1 tsp, cut into 1/2-in-long pieces

Instructions:

1. Place the peppers in a mini food processor; process until smooth, stopping to scrape down the sides of the bowl as needed.
2. Add the powdered almond butter, paprika, salt, and garlic powder; pulse to combine.
3. Cut the hard-boiled eggs in half (lengthwise). Remove the yolks and add to the food processor; process until smooth, stopping to scrape down the sides of the bowl as needed.
4. Spoon the processed mixture into the egg white halves; score the filling with a toothpick to resemble a pumpkin shape. (If the filling is too soft to hold the indentation, chill for a few minutes.) Tuck a chive piece into each to resemble a pumpkin stem.
5. You can make these deviled eggs up to a day in advance; store them in a single layer in the fridge until ready to serve.

Serving size: 2 filled egg halves