Pumpkin Deviled Eggs
A delightful twist on classic deviled eggs, combining creamy goodness with warm pumpkin flavors, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 deviled egg halves
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Remove from heat and let sit for 10-12 minutes before cooling in an ice bath.
- Prepare the filling by mixing pumpkin puree, mayonnaise, Dijon mustard, garlic powder, ground cinnamon, salt, and pepper until smooth.
- Slice and scoop the eggs, cutting each egg in half lengthwise and adding the yolks to the pumpkin mixture.
- Mix the mashed yolks with the pumpkin mixture until well combined.
- Fill the egg white halves with the pumpkin filling using a spoon or piping bag.
- Garnish with chopped chives or parsley before serving.
Notes
Peeling eggs is easier with slightly older eggs or by adding vinegar to the water. Adjust spices like nutmeg or allspice for added flavor.