Description
These Pumpkin Deviled Eggs offer a unique twist on a classic favorite with their creamy pumpkin filling and delightful autumn flavors. Perfect for parties or a quick healthy snack, they are simple to make and sure to impress!
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 eggs in a large pot of cold water and cover. Bring to a boil. Once boiling, turn off heat and leave eggs in water for 12 to 15 minutes.
- Fill a large bowl with cold water and ice. Transfer the hot eggs to the cold water for 2 to 3 minutes to cool them down.
- Peel the hardboiled eggs and slice them in half. Arrange the egg halves on a tray.
- Remove the yolks and place them in a mixing bowl, then return the egg whites to the tray.
- Mix in the pumpkin puree, mayonnaise, dijon mustard, lemon juice, paprika, salt, and pepper into the yolks until well combined.
- Fill a piping bag with the egg yolk mixture, snip off the tip, and pipe the mixture into the egg whites, filling just to the brim without overflow.
- Create four lines with the mixture on each egg white to resemble pumpkin ridges.
- Top each filled egg with a small piece of chive and a tiny piece of parsley to mimic a pumpkin stem.
- Serve immediately, or refrigerate for up to 2 days.
Notes
Make sure not to overfill the egg whites to prevent spillage.
When piping, be creative with the designs to enhance the pumpkin appearance!
These deviled eggs can also be garnished with additional spices if desired.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 80mg