These Pumpkin Deviled Eggs are a fun twist on a classic snack! They have a creamy filling mixed with pumpkin and spices, making them extra special for fall gatherings.
I often bring these to parties because they are always a hit! Plus, who can resist pumpkin-flavored goodies? They look cute and taste even better! 🥚🎃
Key Ingredients & Substitutions
Eggs: Large eggs are perfect for this recipe. You can also use medium eggs if that’s what you have. For an easier peeling experience, try using slightly older eggs rather than fresh ones.
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling. If you’re feeling adventurous, you can make your own by roasting and pureeing fresh pumpkin. This might take more time but adds a fresh taste!
Mayonnaise: Mayonnaise gives a nice creaminess. If you’d like a lighter version, consider Greek yogurt as a substitute. It adds a tangy flavor too!
Spices: Ground cinnamon and nutmeg add warmth. If you don’t have nutmeg, you can skip it or use allspice as an alternative. Smoked paprika is key for depth, though regular paprika works in a pinch.
Garnish: Chopped chives or green onions add a nice crunch. If you don’t have them, parsley or even crispy bacon bits can make a great topping!
How Do I Peel Boiled Eggs Perfectly?
Peeling eggs can be tricky, but there are some simple tricks to make it easier. After boiling and cooling the eggs, gently crack the egg all over by tapping it on the counter. Then roll it between your hands to loosen the shell. Start peeling from the wider end where there’s typically an air pocket, making it easier to get under the shell. Don’t forget to peel under cool running water, which can help remove stubborn bits of shell!
- Use older eggs for easier peeling.
- Submerge in ice water immediately after boiling to stop the cooking and help the peeling process.
- Peel while the eggs are still slightly warm for a better result!
How to Make Pumpkin Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon smoked paprika, plus extra for garnish
- Salt and pepper, to taste
- Chopped chives or green onions, for garnish
How Much Time Will You Need?
This delightful recipe takes about 25 minutes to prepare, plus an additional 30 minutes to chill in the refrigerator. In total, you’ll have delicious Pumpkin Deviled Eggs ready in about 55 minutes. Perfect for a quick, seasonal appetizer!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs gently in a single layer in a saucepan. Cover the eggs with cold water, ensuring there’s at least an inch of water above them. Bring the water to a rolling boil over high heat. Once the water is boiling, remove the saucepan from heat, cover it, and let it sit for 12 minutes to cook the eggs.
2. Cool and Peel the Eggs:
After 12 minutes, carefully transfer the eggs into a bowl filled with ice water. This ice bath will help stop the cooking process and make peeling easier. Let them cool for about 5 minutes. Once cool, gently tap each egg on the counter to crack the shell, then peel them under running water to ensure a smooth peel.
3. Prepare the Filling:
Slice each peeled egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Set the empty egg whites aside on a serving dish. To the yolks, add the pumpkin puree, mayonnaise, Dijon mustard, apple cider vinegar, cinnamon, nutmeg, smoked paprika, salt, and pepper. Mash and mix everything together until the mixture is smooth and creamy. Don’t forget to taste and adjust the seasoning as needed!
4. Assemble the Deviled Eggs:
Using a spoon or a piping bag, fill each egg white half with the delicious pumpkin yolk mixture. Sprinkle a little extra smoked paprika on top for added flavor and garnish each with chopped chives or green onions for a lovely finishing touch.
5. Chill and Serve:
Cover the serving platter with plastic wrap and refrigerate the deviled eggs for at least 30 minutes. This chilling time will help all the flavors meld nicely. When you’re ready to serve, place them on the table and watch them disappear!
Enjoy these creamy and festive Pumpkin Deviled Eggs as a delightful fall appetizer or snack, and share them with family and friends!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can use fresh pumpkin! Simply roast a small pumpkin until tender, scoop out the flesh, and puree it in a blender or food processor. This will add a lovely freshness to your deviled eggs, but make sure to drain any excess moisture for the best texture.
How Do I Store Leftover Pumpkin Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. They’ll be great for snacking later! Just be aware that the egg whites may lose some firmness over time.
Can I Make These Deviled Eggs Ahead of Time?
Definitely! You can prepare the filling a day in advance and store it in the refrigerator. Just fill the egg whites when you’re ready to serve them to ensure they stay fresh and maintain the best texture.
What Can I Substitute for Mayonnaise?
If you’re looking for a healthier option, you can substitute mayonnaise with Greek yogurt or a vegan mayo. Both will provide creaminess while offering a slight change in flavor. Adjust the seasoning if needed to balance out the taste!