Place the eggs in a saucepan with cold water. Bring to a boil. Once it boils, turn off the heat, and cover the saucepan with a lid. Set a timer for 8 minutes. Once the timer goes off, remove the lid and crack eggs with a spoon. Replace the lid and set a timer for 2 minutes. Then transfer the eggs to an ice water bath.
Peel the eggs. Cut a small slice off the top and bottom and cut the eggs in half longways.
Remove the yolks and place in a food processor with the pumpkin purée, mustard, mayonnaise, cumin, salt and pepper. Blend until texture is smooth but still thick. (Do not over-whip!)
Pipe the yolk mixture into the egg whites, and garnish with blue cheese and scallions. Refrigerate until ready to serve.
Garnish with 2 tablespoons toasted Pepita pumpkins seeds, if desired.
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