Description
Elevate your gathering with these Pumpkin Deviled Eggs. Their creamy pumpkin filling and seasonal spices make them a standout appetizer. Perfect for any occasion, they’re easy to make and absolutely delicious!
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 and pepper
- fresh chives and parsley
Instructions
- Place the eggs in a large pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat and let the eggs sit for 12 to 15 minutes.
- Prepare a large bowl with ice water. Transfer the eggs to the bowl and let them cool for 2 to 3 minutes.
- Peel the hardboiled eggs and slice them in half, placing the whites on a tray.
- Separate the egg yolks into a mixing bowl and return the egg whites to the tray.
- Mix together the pumpkin puree, mayonnaise, dijon mustard, lemon juice, smoked paprika, salt, and pepper with the egg yolks until smooth.
- Fill a piping bag with the egg yolk mixture. Pipe the mixture into the egg whites carefully, ensuring not to overfill them.
- Create four lines on each filled egg white to mimic pumpkin lines using the remaining mixture.
- Add a small piece of chive and parsley on top of each egg to represent the pumpkin's stem.
- Serve right away or refrigerate for up to 2 days.
Notes
Make sure to cool the eggs completely before peeling to avoid tearing the whites.
Garnish with additional spices for an extra flavor boost if desired.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 1g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 160mg