Description
These Pumpkin Deviled Eggs are a delightful twist on a classic appetizer, combining creamy pumpkin puree with egg yolks for a unique flavor. Perfect for parties or gatherings, they are easy to prepare and packed with taste.
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, place the eggs and cover them with cold water. Bring the water to a boil with the lid on.
- Once boiling, turn off the heat and let the eggs sit for 12 to 15 minutes.
- Prepare a bowl with cold water and ice, then transfer the eggs to this bowl for 2 to 3 minutes.
- Peel the hard-boiled eggs and cut each in half. Arrange on a tray or cutting board.
- In a mixing bowl, separate the egg yolks from the whites, placing the yolks in the bowl and keeping the whites on the tray.
- To the egg yolks, add the pumpkin puree, mayonnaise, dijon mustard, lemon juice, smoked paprika, salt, and pepper. Mix until well combined.
- Transfer the mixture to a piping bag, snip the end, and fill the egg whites without overfilling.
- Pipe four lines on each egg white to mimic pumpkin lines.
- Top each egg with a small piece of chive and a tiny piece of parsley to represent a stem.
- Serve immediately or refrigerate for up to 2 days.
Notes
To achieve the best results, make sure the eggs are at room temperature before boiling
Using fresh herbs as garnish adds a nice touch and enhances the flavor
These can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 186mg