14 large boiled eggs- peeled
5 oz. roasted butternut squash puree
1 small head of roasted garlic
5-6 tbsp. mayonnaise
Pinch of cayenne pepper
Pinch of nutmeg
Salt and pepper to taste
Cut 12 whole boiled eggs in half and remove cooked yolks. Place the cooked yolks with the remaining 2 whole boiled eggs into a food processor with the squash puree, roasted garlic and mayonnaise; puree the mixture until smooth.
Season the pureed egg mixture with salt, pepper, cayenne and nutmeg.
Place the egg filling into a small piping bag and fill the halved eggs. Garnish each deviled egg with 1 leaf of crispy Brussel Sprout and a sprinkle of blue cheese.
Serve and Enjoy!