Description
This Pumpkin Deviled Eggs Recipe offers a blend of creamy egg yolks and pumpkin puree, topped with a hint of spices. Ideal for gatherings or a delightful snack, these deviled eggs shine with irresistible flavors while being simple to prepare.
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. Bring to a boil, then turn off the heat and let sit for 12 to 15 minutes.
- Prepare a bowl with cold water and ice. Transfer the eggs to the ice water for 2 to 3 minutes.
- Peel the boiled eggs and halve them. Arrange the egg whites on a serving tray.
- Separate the yolks into a bowl and return the whites to the tray.
- Add pumpkin puree, mayonnaise, dijon mustard, lemon juice, smoked paprika, salt, and pepper to the yolks. Mix well until combined.
- Using a piping bag, fill each egg white with the yolk mixture without overfilling.
- Pipe four lines on each egg white to mimic pumpkin stripes.
- Top each "pumpkin" with a small piece of chive and parsley to resemble stems.
- Serve immediately or refrigerate for up to 2 days.
Notes
For best results, use room temperature eggs before boiling.
You can adjust the amount of spices based on your taste preference.
These deviled eggs can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 egg half
- Calories: 50
- Sugar: 1g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg