These pumpkin deviled eggs are a fun twist on a classic snack! With creamy yolk mixed with pumpkin puree and spices, they are both colorful and tasty.
Perfect for fall gatherings, they bring a cheerful touch to any table. I love popping them in my mouth—just try not to eat them all at once! 🎃🥚
Key Ingredients & Substitutions
Eggs: Large eggs are perfect for this recipe. If you’re looking for a more nutritious option, try using organic or free-range eggs. This can improve both flavor and quality.
Pumpkin Puree: Use canned pumpkin puree, not the spiced pie filling. If you have fresh pumpkin, you can roast it, blend it, and use it instead. It adds a lovely freshness!
Mayonnaise: For a lighter version, use Greek yogurt instead of mayonnaise. It gives a nice tang while keeping it creamy.
Spices: The cinnamon, nutmeg, and ginger add warmth. If you’re out of one, don’t worry—just adjust based on what you have. A pinch of allspice can work in place of multiple spices too.
How Can I Ensure My Eggs Are Perfectly Cooked?
Getting the eggs right is essential for a great deviled egg. Here’s how to cook them perfectly:
- Start with eggs in a single layer and cover with water, ensuring they are submerged by about an inch.
- Bring to a boil, then cover the pot and turn off the heat. Let them sit covered for 10-12 minutes for hard-boiled perfection!
- Immediately transfer the eggs to an ice bath or cold water to stop the cooking process. This helps prevent overcooking and makes peeling easier.
- Peel gently to keep the whites intact. A bit of running water can help with peeling too!
With these tips, you’ll have delicious and creamy pumpkin deviled eggs that are a joy to share!
How to Make Pumpkin Deviled Eggs
Ingredients You’ll Need:
For the Eggs:
- 6 large eggs
For the Filling:
- 3 tablespoons canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon apple cider vinegar or white vinegar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
- Salt and black pepper, to taste
For Garnishing:
- Paprika, for garnish
- Fresh microgreens or herbs (e.g., thyme, parsley) for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus an additional 30 minutes to chill. In total, you’re looking at around 45 minutes to enjoy these delicious pumpkin deviled eggs!
Step-by-Step Instructions:
1. Cooking the Eggs:
Start by placing your eggs in a saucepan in a single layer. Cover them with water, ensuring there’s about an inch of water above the eggs. Bring the water to a boil over medium-high heat. Once it boils, cover the pot and turn off the heat. Let the eggs sit covered for 10-12 minutes to ensure they are fully cooked.
2. Cooling the Eggs:
After the time is up, carefully drain the hot water. Then transfer the eggs into an ice bath or run them under cold water until they are cool. This will help stop the cooking process and make peeling easier.
3. Preparing the Filling:
Once the eggs are cool, peel them gently and slice each one in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Add the pumpkin puree, mayonnaise, Dijon mustard, vinegar, cinnamon, nutmeg, ginger (if using), along with salt and black pepper to taste. Mash and mix until the mixture is smooth and creamy.
4. Filling the Eggs:
Using a spoon or a piping bag fitted with a star tip, fill each egg white half with the flavorful pumpkin yolk mixture. Take your time to create a pretty swirl if you’re using a piping bag!
5. Garnishing and Serving:
Lightly dust the filled eggs with a sprinkle of paprika for a pop of color. Then garnish each egg with a small sprig of microgreens or fresh herbs to add a fresh touch. Finally, refrigerate the eggs for at least 30 minutes before serving to allow the flavors to meld together.
6. Enjoy!
Now they’re ready to enjoy! These pumpkin deviled eggs make a perfect appetizer for gatherings or a delightful snack. Enjoy the festive flavors!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast it until tender, then puree it until smooth. Just make sure it’s not overly watery to keep your filling creamy.
How Do I Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator. They should keep well for up to 3 days. Just make sure to keep them covered to prevent them from drying out!
Can I Make These Deviled Eggs Ahead of Time?
Yes! You can prepare the filling a day in advance and keep it in the refrigerator in a sealed container. Just fill the egg whites right before serving to keep them looking fresh.
Can I Adjust the Spices in This Recipe?
Definitely! Feel free to adjust the spices based on your taste preferences. You might also consider adding a bit of cayenne pepper for some heat or experimenting with other spices like allspice or cardamom for unique flavors!