These Pumpkin Deviled Eggs are a fun twist on a classic dish! With creamy egg yolks mixed with pumpkin and just a hint of spice, they’re sure to brighten up any table.
Who knew deviled eggs could be so festive? I love serving these at parties—it’s like a little bit of fall on a plate! Plus, they’re super easy to whip up for any gathering.
Key Ingredients & Substitutions
Eggs: Large eggs are the base of deviled eggs. Make sure to cook them thoroughly for the best results. If you’re short on time, try using pre-cooked eggs available in stores.
Pumpkin Puree: Canned pumpkin puree gives these eggs their fall flavor. Don’t confuse it with pumpkin pie filling, which is sweetened. You can also use homemade puree if you have fresh pumpkin on hand!
Mayonnaise: This adds creaminess. For a healthier twist, consider Greek yogurt or an avocado mash as a substitute. It will change the flavor slightly but keeps it rich and creamy.
Spices: The cinnamon and nutmeg add warmth. If you’re not a fan, just keep it simple with salt, pepper, and mustard. Adjust the spices based on your taste preferences—don’t hesitate to get creative!
How Do I Perfectly Cook Hard-Boiled Eggs?
Cooking hard-boiled eggs can be tricky, but getting it right is essential for deviled eggs. Here’s a simple method:
- Start with cold water in a pot covering eggs by about an inch. This ensures even cooking.
- When the water reaches a boil, cover the pot and remove it from heat. Let the eggs sit covered for 10-12 minutes.
- After time is up, transfer them to ice water. This stops the cooking and makes peeling easier!
- After cooling, gently tap eggs to crack the shell before peeling. Under running water can help remove stubborn bits of shell.
This method keeps your eggs perfectly cooked and prevents that green ring around the yolk!
How to Make Pumpkin Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar or white vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- Smoked paprika, for garnish
- Fresh rosemary sprigs or small herbs, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 30 minutes of chilling time in the fridge before serving. You’ll spend a few minutes cooking the eggs, mixing the filling, and then just let them get nice and cool!
Step-by-Step Instructions:
1. Cook the Eggs:
Start by placing the eggs in a large pot and covering them with cold water, so the water is about 1 inch above the eggs. Bring the water to a boil over medium-high heat. Once it’s boiling, cover the pot with a lid and remove it from heat. Let the eggs sit for 10 to 12 minutes to cook through.
2. Cool and Peel:
When the time is up, carefully drain the hot water and transfer the eggs to a bowl filled with ice water. This will cool them down quickly. Let them sit in the ice water for at least 5 minutes. Once cooled, gently peel the shells off the eggs.
3. Prepare the Filling:
Slice each egg in half lengthwise and carefully remove the yolks, placing them in a medium bowl. Arrange the egg whites on a serving plate. To the yolks, add the mayonnaise, pumpkin puree, Dijon mustard, vinegar, garlic powder, onion powder, cinnamon, nutmeg, salt, and pepper. Using a fork, mash and mix everything together until it’s smooth and creamy. Taste and adjust seasoning if needed.
4. Fill the Egg Whites:
Now, it’s time to fill the egg white halves! You can use a spoon or a piping bag with a star tip to make it look fancy. Spoon the pumpkin-yolk mixture into each egg white, filling them generously.
5. Add Garnish and Chill:
Sprinkle some smoked paprika over the filled eggs for a touch of flavor and color. If you like, garnish each deviled egg with a small sprig of fresh rosemary or any small herb, making it look like a little pumpkin stem. Finally, chill the eggs in the refrigerator until you’re ready to serve, allowing them to set for about 30 minutes.
Enjoy your festive and delicious pumpkin deviled eggs, perfect for fall gatherings or any special occasion!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can use fresh pumpkin puree! Just make sure to cook the pumpkin until soft, then blend it until smooth. Make sure to drain any excess moisture to keep the deviled eggs from becoming too watery.
How Do I Store Leftover Pumpkin Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to eat them fresh, but they can still be tasty up to this time!
Can I Make These Eggs Ahead of Time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just fill the egg whites right before serving for the best texture!
What Other Garnishes Can I Use?
While smoked paprika and rosemary are great choices, you could also use chives, dill, or even a sprinkle of crispy bacon bits for added flavor and texture!
