Description
These Pumpkin Deviled Eggs combine the classic creamy deviled egg filling with the rich, autumnal flavor of pumpkin puree and smoked paprika. Perfectly spiced and decorated to resemble miniature pumpkins, they make a festive appetizer for fall gatherings or Halloween parties.
Ingredients
Scale
Eggs
- 12 eggs
Filling
- 5 tablespoons pumpkin puree
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon smoked paprika
- Pinch of salt and pepper
Garnish
- Fresh chives
- Fresh parsley
Instructions
- Boil the eggs: Place eggs in a large pot of cold water. Cover with a lid and bring to a boil. Once the water is at a roiling boil, shut off the heat and allow the eggs to sit in the water for 12 to 15 minutes to ensure they are hard boiled.
- Ice bath: Fill a large bowl with cold water and ice. Remove the eggs from the hot water and immediately add them to the ice bath to cool for 2 to 3 minutes, which stops the cooking process and makes peeling easier.
- Peel and halve: Peel the cooled eggs carefully and cut them in half lengthwise. Arrange the egg whites on a large tray or cutting board, yolk sides up.
- Separate yolks: Gently remove the yolks from the egg halves and place them into a mixing bowl. Keep the egg whites on the tray for filling.
- Prepare filling: Add pumpkin puree, mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper to the egg yolks. Mix thoroughly until smooth and well combined.
- Fill egg whites: Transfer the yolk-pumpkin mixture to a piping bag. Snip off the tip and pipe the filling into the hollow of each egg white, filling them without overflowing.
- Create pumpkin lines: Pipe four lines vertically onto each filled egg white to mimic the ridges of a pumpkin, adding a charming detail to each deviled egg.
- Add garnish: Place a small piece of fresh chive and a tiny piece of parsley at the top of each filled egg to resemble the pumpkin’s stem and leaves.
- Serve or store: Serve the Pumpkin Deviled Eggs immediately or refrigerate in an airtight container for up to 2 days for optimal freshness.
Notes
- Make sure eggs are fully cooled before peeling to avoid tearing the whites.
- For best flavor, use freshly made pumpkin puree rather than canned.
- The smoked paprika adds a subtle smokiness that complements the pumpkin; adjust amount to taste.
- These deviled eggs are best served chilled but not overly cold to enjoy the flavors fully.
- To make piping easier, use a wide piping tip or simply spoon the yolk mixture into the egg whites if a piping bag is unavailable.
