Pumpkin Deviled Eggs Recipe
These Pumpkin Deviled Eggs are a festive and delicious twist on the classic deviled eggs, combining creamy pumpkin puree with smoky paprika and fresh herbs. Perfect for Halloween parties or fall gatherings, they bring a seasonal touch to a beloved appetizer with the bright flavors of Dijon mustard and lemon juice enhancing the rich egg yolk filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Eggs
- 12 eggs
Filling
- 5 tablespoons pumpkin puree
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon smoked paprika
- Pinch of salt and pepper
Garnish
- Fresh chives
- Fresh parsley
Instructions
- Boil the eggs: Place the eggs in a large pot of cold water, cover with a lid, and bring to a boil. Once boiling vigorously, turn off the heat and let the eggs sit in the hot water for 12 to 15 minutes to cook through.
- Cool the eggs: Prepare a large bowl with ice and cold water. Remove the eggs from the hot water and transfer them immediately into the ice bath for 2 to 3 minutes to stop cooking and make peeling easier.
- Peel and halve: Carefully peel the cooled eggs and slice each egg in half lengthwise. Arrange the egg whites on a tray or cutting board.
- Separate yolks: Remove the yolks from the halved eggs and place them into a mixing bowl, leaving the whites intact.
- Make the filling: Add pumpkin puree, mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper to the yolks. Mix thoroughly until the filling is smooth and well combined.
- Fill the whites: Spoon the yolk filling into a piping bag, snip off the tip, and pipe the mixture into the hollowed egg whites, filling the cavities just enough without overfilling.
- Decorate the pumpkins: Using the smoked paprika, pipe or use a fine tip to draw four vertical lines on each filled egg half to mimic pumpkin ridges.
- Garnish: Place a small piece of fresh chive along with a tiny piece of parsley at the top of each deviled egg to resemble a pumpkin stem.
- Serve or store: Serve immediately or refrigerate in an airtight container for up to 2 days.
Notes
- For easy peeling, older eggs work better than very fresh eggs.
- Use good quality pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- You can adjust the amount of smoked paprika to taste, adding more for a stronger smoky flavor.
- These deviled eggs are best served chilled but bring to room temperature about 10 minutes before serving for optimal flavor.
- Wear gloves when piping or decorating to avoid messy hands and more precise decoration.
Find it online: https://bitezly.com/pumpkin-deviled-eggs-recipe/
