Description
These Pumpkin Deviled Eggs are a delightful twist on a classic dish. With the irresistible flavor of pumpkin puree and a creamy filling, they make a perfect appetizer or snack for your gatherings. Simple to prepare and bursting with flavor, these eggs will surely impress your guests!
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 of cold water and cover with a lid. Bring to a boil, then turn off the heat and let the eggs sit in the hot water for 12 to 15 minutes.
- Prepare a large bowl filled with cold water and ice. Transfer the eggs from the hot water to the ice water and let them cool for 2 to 3 minutes.
- Peel the cooled hardboiled eggs and slice each in half. Arrange the egg whites on a tray or cutting board.
- Separate the yolks into a mixing bowl and return the egg whites to the tray.
- Combine the pumpkin puree, mayonnaise, dijon mustard, lemon juice, smoked paprika, salt, and pepper with the egg yolks. Mix until smooth and well blended.
- Transfer the egg yolk mixture to a piping bag, cut the end, and pipe into the egg white halves, ensuring not to overfill.
- Pipe four lines onto each egg white to mimic pumpkin ridges.
- Garnish each egg with a small piece of chive and a bit of parsley to resemble stems.
- Serve immediately or refrigerate for up to 2 days.
Notes
For easy peeling, use eggs that are a few days old.
Feel free to adjust the spices according to your taste.
These can be made ahead of time and served cold.
Nutrition
- Serving Size: 1 egg half
- Calories: 80
- Sugar: 0g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg