Description
These Pumpkin Deviled Eggs are a delightful twist on a classic appetizer, featuring creamy pumpkin puree and a blend of savory spices. Perfect for gatherings or as a snack, they’re easy to prepare and bursting with flavor.
Ingredients
Scale
- 12 eggs
- 5 tablespoons pumpkin puree
- 3 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon smoked paprika
- 1 pinch salt
- 1 pinch pepper
- fresh chives and 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 the eggs sit in the water for 12 to 15 minutes.
- Prepare a bowl with cold water and ice, then transfer the eggs into it to cool for 2 to 3 minutes.
- Peel the eggs and cut them in half, placing the whites on a tray.
- In a mixing bowl, combine the egg yolks with pumpkin puree, mayonnaise, dijon mustard, lemon juice, paprika, salt, and pepper, mixing until smooth.
- Transfer the mixture to a piping bag, snip the end, and pipe into the egg whites, being careful not to overfill.
- Decorate each filled egg white with four lines to mimic pumpkin ridges.
- Garnish with a small piece of chive and parsley at the top of each to resemble a stem.
- Serve immediately or refrigerate for up to 2 days.
Notes
Adjust the seasoning according to personal preference; add more paprika for a spicier kick.
These deviled eggs are best enjoyed fresh but can be made a day in advance for convenience.
Consider using a variety of herbs for different flavors or garnishes.
Nutrition
- Serving Size: 1 egg half
- Calories: 67
- Sugar: 0g
- Sodium: 58mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg