why make this recipe
Pumpkin Deviled Eggs are a fun twist on the classic deviled eggs. They add a seasonal flavor that many people love, making them perfect for parties, holidays, or any occasion. The combination of creamy pumpkin and spices makes them unique and delicious. They are also easy to make, so you can impress your guests without spending hours in the kitchen.
how to make Pumpkin Deviled Eggs
Ingredients:
- 6 large eggs
- 2 tablespoons pumpkin purée
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika, plus more for garnish
- Salt and pepper, to taste
- Optional: pinch of pumpkin pie spice (¼ tsp or less)
- Toppings: Extra paprika for dusting, chives or green onion tips, optional: tiny sage leaves or microgreens for flair
Directions:
- Boil the eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath and cool completely before peeling.
- Make the filling: Slice eggs in half and gently remove yolks. In a bowl, mash the yolks with pumpkin purée, mayonnaise, Dijon mustard, garlic powder, smoked paprika, and a little salt and pepper. Add a tiny pinch of pumpkin pie spice if you’re feeling bold. Mix until smooth and creamy.
- Assemble: Spoon or pipe the filling back into the egg whites. (A piping bag or zip-top bag with the corner snipped gives that cute swirl.)
- Garnish: Dust with extra paprika and top each one with chives or green onion tips. Serve chilled. These are best within 24 hours but can be made a few hours ahead.
how to serve Pumpkin Deviled Eggs
Serve Pumpkin Deviled Eggs as a delightful appetizer or snack. They are great for potlucks, family gatherings, or as a side dish for holiday meals. Arrange them on a platter and decorate with extra garnishes like microgreens for a nice touch. They are best served cold, so keep them refrigerated until it’s time to eat.
how to store Pumpkin Deviled Eggs
To store leftover Pumpkin Deviled Eggs, place them in an airtight container in the refrigerator. They can last up to 24 hours. However, for the best flavor and texture, it’s best to eat them within the same day they are made.
tips to make Pumpkin Deviled Eggs
- Make sure to cool the eggs completely before peeling to avoid tearing the whites.
- For a creamy filling, use real mayonnaise.
- Adjust the spices based on your taste. Add more smoked paprika for a smoky flavor or more pumpkin pie spice for a sweeter taste.
- If you want a smoother filling, use a food processor to blend the ingredients.
variation
You can add other ingredients to the filling, like crumbled bacon or diced pickles, to give a different flavor. Swapping pumpkin purée for butternut squash purée can also add a nice twist.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin, but make sure it’s cooked and well-pureed for the best texture.
2. How do I prevent the egg whites from sticking?
Make sure to cool the boiled eggs thoroughly before peeling. Using older eggs can also help as they are easier to peel.
3. Can I make these in advance?
Yes, you can make Pumpkin Deviled Eggs a few hours ahead of time. Just keep them chilled in the refrigerator until you are ready to serve.
