Pumpkin Deviled Eggs

It just feels right to use Challenge Buffalo Seasoned Snack Spread to make deviled eggs—especially when they’re this cute. Adding the spread to cooked egg yolks and mayo makes a deviled egg filling that will become a fast favorite.


  • 10 large eggs
  • ½ cup Challenge Buffalo Snack Spread
  • 2 Tablespoons mayonnaise
  • Kosher salt and freshly ground black pepper
  • fresh rosemary leaves, for decoration


  • 1
    Fill a large bowl with ice water and set aside.
  • 2
    Place eggs in a large pot, fill with water, cover and bring to a boil. Turn off heat and let sit for 10 minutes. Transfer eggs to the ice bath to shock for a few minutes, then peel eggs.
  • 3
    Slice eggs in half lengthwise, transferring yolks to a medium bowl. Arrange egg white halves on a large platter.
  • 4
    Add Buffalo Snack Spread and mayonnaise to yolks and use a fork to mash smooth. Season to taste with salt and pepper. Spoon or pipe filling into each egg white, swirling the filling to look like a pumpkin. Place one rosemary leave the top of each cavity, to form the stem of the pumpkin. Serve.