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Pumpkin Deviled Eggs served on a platter for a festive fall meal

Pumpkin Deviled Eggs

Creamy and savory Pumpkin Deviled Eggs combine smooth pumpkin puree with classic deviled egg flavors for a unique twist on a beloved favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 hard-boiled eggs Ensure they are fully cooked and cooled
  • 1/2 cup pumpkin puree
  • 1/4 cup mayonnaise Can substitute with Greek yogurt for a lighter version
  • 1 tablespoon mustard
  • 1/2 teaspoon salt Adjust to taste
  • 1/4 teaspoon pepper Adjust to taste
Garnish
  • to taste Paprika For garnish
  • optional chopped chives Other optional toppings can be used

Method
 

Preparation
  1. Boil the eggs by placing them in a pot, covering with cold water. Bring to a boil, then cover and remove from heat. Let them sit for 12-15 minutes.
  2. Once the eggs have cooled, peel and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Mixing the Filling
  1. Add the pumpkin puree, mayonnaise, mustard, salt, and pepper to the bowl with the yolks. Mix until creamy and homogeneous.
Assembly
  1. Spoon or pipe the pumpkin filling back into the egg whites. Rustic presentation is charming!
  2. Sprinkle the tops with paprika and any optional toppings.

Notes

For best results, let the eggs cool completely before peeling to avoid breaks and cracks. Taste as you mix to adjust seasoning to your preference.