Description
These Pumpkin Deviled Eggs bring a unique twist to the classic appetizer. With creamy pumpkin puree, Dijon mustard, and a sprinkle of smoked paprika, they are not only easy to make but also bursting with flavor. Perfect for gatherings, they will leave a lasting impression on 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
- In a large pot of cold water, place eggs and cover with a lid. Bring to a boil, then turn off the heat and let sit for 12 to 15 minutes.
- Prepare a large bowl filled with cold water and ice. Transfer the hot eggs to the cold water for 2 to 3 minutes.
- Once cooled, peel the hardboiled eggs and cut them in half, placing them on a tray or cutting board.
- In a mixing bowl, separate the egg yolks from the egg whites and place them back on the tray.
- Add pumpkin puree, mayonnaise, dijon mustard, lemon juice, paprika, salt, and pepper to the egg yolks and mix until smooth.
- Transfer the yolk mixture into a piping bag, snip the end, and pipe into the egg whites, filling gently without overflowing.
- Create decorative lines by piping four lines onto each egg white to mimic pumpkin ridges.
- Top each filled egg with a small piece of chive and a tiny piece of parsley to resemble the pumpkin stems.
- Serve right away or refrigerate for up to 2 days.
Notes
For best results, use fresh pumpkin puree for a richer flavor.
You can substitute Greek yogurt for mayonnaise for a healthier option.
Experiment with different spices for varied flavor profiles.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 1g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 100mg