Description
Enjoy the creamy and flavorful Pumpkin Deviled Eggs made with rich pumpkin puree, mayonnaise, and spices. This recipe is simple to make and perfect for gatherings or as a quick snack!
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 the eggs in a large pot of cold water, cover, and bring to a boil. Once boiling, turn off the heat and let them sit for 12 to 15 minutes.
- Fill a large bowl with ice water. Transfer the eggs from the hot water to the ice water and let them cool for 2 to 3 minutes.
- Peel the cooled hard-boiled eggs and halve them. Arrange the whites on a tray or cutting board.
- Separate the yolks into a mixing bowl and place the whites back on the tray.
- Add pumpkin puree, mayonnaise, dijon mustard, lemon juice, smoked paprika, salt, and pepper to the yolks. Mix until well combined.
- Transfer the yolk mixture into a piping bag. Snip off the end and pipe enough filling into each egg white without overfilling.
- Pipe four lines on top of each filled egg white to mimic pumpkin ridges.
- Top each egg with a small piece of chive and parsley to resemble a pumpkin stem.
- Serve immediately, or refrigerate for up to 2 days.
Notes
To make peeling easier, use older eggs that are at least a week old.
If you’re short on time, prepare the filling ahead of time and assemble just before serving.
Feel free to add a little cayenne for an extra kick!
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 135mg