These Butternut Squash Deviled Eggs with Bacon are a delightful twist on the classic deviled eggs. Creamy butternut squash puree adds a sweet and savory flavor while crispy bacon and chives provide a perfect contrast. They're a crowd-pleasing appetizer for any occasion!
Ingredients: 6 large eggs. 1 cup butternut squash puree. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon apple cider vinegar. Salt and pepper to taste. 4 strips of bacon, cooked and crumbled. Chopped chives for garnish.
Instructions: Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 9-12 minutes. Transfer the eggs to an ice water bath to cool, then peel and slice them in half lengthwise. Remove the yolks and place them in a bowl. Add butternut squash puree, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the bowl with the egg yolks. Mash and mix everything until smooth and well combined. Fill each egg white half with a spoonful of the butternut squash mixture, creating a small well in the center. Top each deviled egg with crumbled bacon and chopped chives for garnish. Serve chilled and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
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