Chipotle Butternut Squash Deviled Eggs
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5 from 1 vote

Chipotle Butternut Squash Deviled Eggs

Chipotle Butternut Squash Deviled Eggs
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 24


  • 1 dozen large eggs
  • 1/2 cup roasted butternut squash
  • 1/4 cup sour cream
  • 2 chipotles in adobe sauce
  • 3 tablespoons roughly chopped cilantro plus more for garnish
  • 1/4 teaspoon cumin
  • Salt and pepper to taste


  • Place eggs in a large heavy bottom pot. Add enough cold water to cover the eggs by 1 1/2 inches.
  • Partially cover and bring to a rolling boil. Cover and cook 30 seconds.
  • Remove from heat and let sit 13 minutes.
  • Removes eggs and place in ice water to stop the cooking process.
  • Remove and disgard egg shells.
  • Cut eggs in half horizontally from tip to tip. Remove yolks and place in a bowl, set whites aside.
  • In a food process add butternut squash and pulse until roughly chopped.
  • Add remaining ingredients and pulse until smooth. Adjust amount of sour cream to reach desired consistency.
  • Garnish with a sprig of cilantro and serve.