Description
These Pumpkin Deviled Eggs shine with their creamy pumpkin filling and delightful spices. A simple yet flavorful treat that’s perfect for appetizers or parties, they elevate your usual deviled eggs with minimal effort.
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
- fresh parsley
Instructions
- Place eggs in a large pot of cold water and cover it with a lid. Bring to a boil, and once boiling, turn off the heat and let the eggs sit for 12 to 15 minutes.
- Prepare a large bowl filled with cold water and ice. Transfer the eggs from the hot water to this bowl and let them cool for 2 to 3 minutes.
- Peel the hardboiled eggs and cut them in half. Arrange the egg halves on a large tray or cutting board.
- Separate the egg yolks into a bowl, placing the whites back on the tray.
- Mix the egg yolks with pumpkin puree, mayonnaise, dijon mustard, lemon juice, paprika, salt, and pepper until well combined.
- Use a piping bag to fill the egg whites with the yolk mixture, making sure not to overfill them.
- Pipe four lines on each egg white to create a pumpkin pattern.
- Garnish each 'pumpkin' with a small piece of chive and a tiny piece of parsley to resemble the stem.
- Serve immediately or store for up to 2 days.
Notes
Feel free to adjust the seasoning to taste, adding more paprika for an extra smoky flavor.
You can prepare the filling in advance and pipe it just before serving for the freshest taste.
These deviled eggs are best enjoyed chilled.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg