Description
A festive twist on classic deviled eggs, Pumpkin Deviled Eggs combine creamy pumpkin puree with Dijon mustard and smoked paprika to create a vibrant, fall-inspired appetizer. Decorated with chive stems and parsley leaves, these are perfect for Halloween or Thanksgiving gatherings.
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 boiling, turn off the heat and let the eggs sit in hot water for 12 to 15 minutes to cook through.
- Cool the eggs: Fill a large bowl with ice and cold water. Transfer the eggs from hot water to the ice bath and let them cool for 2 to 3 minutes to stop cooking and make peeling easier.
- Peel and halve eggs: Carefully peel the cooled eggs and slice each in half lengthwise. Arrange the egg whites on a tray for filling.
- Separate yolks: Remove the yolks from the egg whites and place yolks into a mixing bowl.
- 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 into a piping bag. Snip the tip and pipe the filling evenly into the cavity of each egg white, avoiding overfilling.
- Create pumpkin lines: Pipe four curved lines on each filled egg to mimic the ridges of a pumpkin, enhancing the festive look.
- Add stems: Garnish each “pumpkin” with a small piece of chive and a tiny piece of parsley at the top to resemble a pumpkin stem and leaf.
- Serve or store: Serve the pumpkin deviled eggs immediately or refrigerate for up to 2 days for best freshness.
Notes
- Use fresh eggs for easier peeling and smoother filling texture.
- Adjust the amount of mayonnaise for a creamier or thicker filling depending on preference.
- Smoked paprika adds a subtle smoky depth, but regular paprika can be used if preferred.
- Keep refrigerated until ready to serve to maintain freshness and food safety.
