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Pumpkin Deviled Eggs Recipe

Pumpkin Deviled Eggs Recipe
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Ingredients

Scale
  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika (plus extra for dusting)
  • Salt and black pepper to taste
  • 12 small pieces of fresh chives or small parsley stems (for the “stems”)

Instructions

  1. Step 1: Boil the Eggs
    Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let the eggs sit in the hot water for 12 minutes. Immediately transfer them to an ice bath for 5 minutes to make peeling easier.
  2. Step 2: Prepare the Yolks
    Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a small mixing bowl. Set the empty egg white halves aside on a serving platter.
  3. Step 3: Mix the Filling
    Mash the egg yolks with a fork until they are fine and crumbly. Add the mayonnaise, pumpkin puree, mustard, and smoked paprika. Stir until the mixture is completely smooth and creamy. Season with salt and pepper to taste.
  4. Step 4: Fill the Eggs
    Spoon the yolk mixture back into the center of each egg white half. For a cleaner look, you can use a piping bag with a large round tip. Fill them generously so the filling sits slightly above the edge of the egg white.
  5. Step 5: Create the Pumpkin Design
    Use a toothpick or the tines of a small fork to gently press vertical lines into the yolk filling, mimicking the ridges of a pumpkin. Lightly dust the tops with extra paprika for a deeper orange color.
  6. Step 6: Add the Stems
    Place a small piece of chive or a tiny parsley stem at the top center of each yolk mound. This creates the “pumpkin stem” look. Serve immediately or chill until ready to eat.

Find it online: https://www.pleasecook.com/snacks/pumpkin-deviled-eggs-recipe/