Description
These Pumpkin Deviled Eggs are a creative twist on a classic appetizer. Bursting with flavor from pumpkin puree and seasoned perfectly, they are simple to make and perfect for parties or holiday gatherings.
Ingredients
Scale
- 12 eggs
- 5 tablespoons pumpkin puree
- 3 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon smoked paprika
- pinch of salt
- pinch of pepper
- fresh chives
- fresh parsley
Instructions
- Place eggs in a large pot of cold water and cover with a lid. Bring to a boil then turn off heat, allowing eggs to sit in hot water for 12 to 15 minutes.
- Fill a large bowl with ice water. Transfer eggs from the hot water to the cold water and let sit for 2 to 3 minutes.
- Peel the hardboiled eggs and slice them in half, placing the whites on a tray.
- Separate the yolks into a mixing bowl and return the egg whites to the tray.
- Combine pumpkin puree, mayonnaise, dijon mustard, lemon juice, smoked paprika, salt, and pepper with the yolks. Mix until well blended.
- Scoop the yolk mixture into a piping bag and pipe it into the egg whites, being cautious not to overfill.
- Pipe four lines on each egg white to mimic pumpkin contours.
- Top each filled egg with a small piece of chive and parsley to represent the stem.
- Serve immediately or store in the refrigerator for up to 2 days.
Notes
For best results, use fresh eggs that are at least a week old for easier peeling.
You can adjust the spices to suit your taste, adding more paprika for extra flavor.
These can be made a day ahead for convenience, just store them properly.
Nutrition
- Serving Size: 1 egg half
- Calories: 55
- Sugar: 0g
- Sodium: 50mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg