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Pumpkin Deviled Eggs

Pumpkin Deviled Eggs
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Pumpkin Deviled Eggs offer a festive twist on the classic appetizer by combining creamy deviled egg filling with pumpkin puree and warm fall spices. This quick and easy recipe delivers a colorful, mildly spiced, and naturally sweet bite-sized treat that’s perfect for fall parties and gatherings.

Ingredients

Scale

Main Ingredients

  • 12 hard-boiled eggs
  • 1/4 cup pumpkin puree (plain canned pumpkin, not pie filling)
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Salt, to taste
  • Black pepper, to taste

For Garnish

  • Paprika or smoked paprika, for sprinkling
  • Optional: fresh herbs (parsley, chives, thyme)
  • Optional: toasted pumpkin seeds or crushed walnuts

Instructions

  1. Boil and Cool the Eggs: Place eggs in a pot of cold water, bring to a boil, then reduce heat and simmer for 10-12 minutes. Immediately transfer eggs to an ice bath to stop cooking and facilitate easier peeling.
  2. Peel and Halve the Eggs: Once cooled, gently peel each egg and slice them in half lengthwise. Carefully remove the yolks and set the egg white halves aside on a serving plate.
  3. Prepare the Pumpkin Filling: In a mixing bowl, mash the egg yolks with pumpkin puree, mayonnaise, Dijon mustard, maple syrup, ground cinnamon, ground nutmeg, salt, and black pepper until smooth and creamy.
  4. Fill the Egg Whites: Using a spoon or piping bag, fill each egg white half generously with the pumpkin yolk mixture, creating a neat and appealing presentation.
  5. Garnish and Chill: Sprinkle smoked paprika or preferred garnish over the filled eggs. Refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

  • Avoid overcooking eggs to prevent greenish rings around yolks and maintain a creamy texture.
  • For an ultra-smooth filling, pass the mixture through a fine mesh sieve or use a food processor.
  • Use a piping bag with a star tip for a more elegant presentation.
  • Adjust sweetness gradually by starting with less maple syrup or honey and adding more to taste.
  • Keep deviled eggs chilled for best taste and texture; serve within 2 days of preparation.
  • Freezing deviled eggs is not recommended due to texture changes.

Nutrition

Keywords: pumpkin deviled eggs, fall appetizer, deviled eggs recipe, pumpkin appetizer, gluten free appetizer, party food

Find it online: https://ninagourmet.com/pumpkin-deviled-eggs/