Description
Pumpkin deviled eggs are a savory, seasonal twist on a classic appetizer. With creamy yolks, pumpkin puree, and cozy spices, these are perfect for fall gatherings.
Ingredients
- 6 large eggs
- 3 tablespoons pumpkin puree (unsweetened)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and black pepper, to taste
- Pinch of smoked paprika or nutmeg (optional)
- Optional toppings: chives, pomegranate seeds, toasted pumpkin seeds, microgreens
Instructions
1. Place eggs in a saucepan, cover with water, and bring to a boil. Simmer for 10 minutes, then cool in an ice bath.
2. Peel the eggs and slice each one in half. Scoop yolks into a bowl.
3. Mash the yolks and mix in pumpkin puree, mayo, mustard, vinegar, salt, and pepper.
4. Taste and adjust seasoning. Pipe or spoon the filling into the egg whites.
5. Garnish with paprika, chives, or your favorite topping. Chill before serving.
Notes
For best results, use older eggs for easier peeling.
Avoid sweetened pumpkin pie filling—only use plain puree.
Refrigerate for at least 30 minutes before serving for best flavor.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 65
- Sugar: 0.5g
- Sodium: 110mg
- Fat: 5.5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 3g
- Cholesterol: 95mg