Description
This Pumpkin Deviled Eggs recipe offers a delightful twist on the classic dish, featuring rich pumpkin puree and vibrant spices, perfect for gatherings or a tasty snack. Simple to prepare, these deviled eggs are flavorful and appealing, ideal for food lovers seeking easy homemade recipes.
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 the eggs in a large pot and cover with cold water. Put a lid on and bring to a boil. Once boiling, turn off the heat and let the eggs sit for 12 to 15 minutes.
- Prepare a large bowl with cold water and ice. Transfer the eggs from the hot water to the cold water and let them cool for 2 to 3 minutes.
- Peel the cooled eggs and cut them in half. Arrange the halved whites on a large tray or cutting board.
- In a mixing bowl, separate the egg yolks from the whites and place the yolks in the bowl.
- Add pumpkin puree, mayonnaise, dijon mustard, lemon juice, smoked paprika, salt, and pepper to the yolks, and mix until fully combined.
- Transfer the yolk mixture into a piping bag, cut off the end, and pipe a portion into each egg white, being careful not to overfill.
- Pipe four lines on top of each filled egg white to mimic the appearance of a pumpkin.
- Top each 'pumpkin' with a small piece of chive and parsley to represent the stem.
- Serve immediately or refrigerate for up to 2 days.
Notes
Ensure eggs are fully cooked by boiling them for the full time in hot water.
The mixture can be prepared a day in advance and piped just before serving for convenience.
Adjust seasoning according to taste, adding more salt or spice if desired.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg