Stuffed Eggs with Toasted Pumpkin Seeds

While planning the menu for the Pheasant Dinner, I pondered what I could top my deviled or stuffed eggs with to bring in Autumn flavors. I love to munch on toasted/roasted pumpkin seeds also known as pepitas. And yes, they were great on top of the creamy filling to add a nice little crunch with each bite.

To make a dozen eggs:

8 eggs

1/4 cup mayonnaise

1 - 2 T. yellow mustard

salt and pepper to taste

1 T. sweet or dill pickle relish

toasted pumpkin seeds

I always cook extra eggs when I made stuffed eggs to give you enough filling to pile high on the white on your egg tray. They look so much prettier that way.

Place 8 eggs in a medium saucepan and cover with water. Over medium heat bring to a boil and let gently boil for 10 minutes. Remove from heat and drain hot water and fill pot with cool water. Let the eggs sit until cool enough to peel.

Slice 6 eggs in half and remove yolks to a small bowl. Place the white on your egg tray until it's time to fill them. Cut the extra two eggs into quarters and place with the yolks and mash with a fork until you have a nice creamy mixture.  

Add mayo, mustard, salt, pepper and pepper relish. Stir to combine. You may need a little more or a little less of the mayo/mustard depending on the size of the eggs you're using.

Using a spoon, pile the yolk mixture lightly into the whites. Top with toasted pumpkin seeds.

Refrigerate until ready to serve.