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Pumpkin Deviled Eggs

Pumpkin Deviled Eggs That Will Wow Your Holiday Guests

Delight your guests with these charming Pumpkin Deviled Eggs, perfectly blending festive flair and creamy flavor for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 12 eggs
Course: APPETIZERS
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6 large Eggs fresh eggs yield the best flavor
  • 1/2 cup Mayonnaise or Greek yogurt as a lighter substitute
  • 1/2 tablespoon Lemon Juice fresh lemon is best
  • 2 teaspoons Dijon Mustard can substitute for yellow mustard
  • 1/4 teaspoon Kosher Salt adjust to taste
  • 1/4 teaspoon Freshly Ground Black Pepper can swap with white pepper
  • 1 teaspoon Paprika smoked paprika deepens taste
  • 2 tablespoons Chives or scallions for substitution
For the Garnish
  • 1 teaspoon Paprika for color and flavor
  • 2 tablespoons Chives finely chopped

Equipment

  • Pot
  • Mixing Bowl
  • Piping Bag
  • Ice Bath Container

Method
 

Preparation
  1. Boil Eggs: Place large eggs in a pot and cover with cold water. Bring to a boil, then turn off heat and let sit for 10-14 minutes.
  2. Shock Eggs: Transfer the eggs to an ice bath immediately to stop the cooking process for 10-15 minutes.
  3. Peel Eggs: Crack and peel eggs under cold running water.
  4. Prepare Filling: Slice each egg in half and mash yolks with mayonnaise, lemon juice, mustard, salt, pepper, and paprika until smooth.
  5. Pipe Filling: Fill each egg white half with the yolk mixture using a piping bag or spoon.
  6. Garnish: Sprinkle paprika and add chive pieces as 'stems' for decoration.

Nutrition

Serving: 1eggCalories: 80kcalCarbohydrates: 1gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 186mgSodium: 190mgPotassium: 60mgVitamin A: 270IUCalcium: 20mgIron: 0.6mg

Notes

Store leftover Pumpkin Deviled Eggs in an airtight container in the fridge for up to 3 days. Best served fresh.

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