These Pumpkin Deviled Eggs are a fun twist on a classic favorite! With creamy yolks mixed with pumpkin puree and spices, they’re perfect for fall gatherings.
They look adorable and taste amazing, like little bites of autumn. I love serving them on a colorful platter to make everyone smile! 🎃
Making them is super simple, just boil the eggs, blend the filling, and pipe it back in. They’re so cute and tasty you won’t be able to eat just one!
Key Ingredients & Substitutions
Eggs: Large eggs are ideal for this recipe. If you’re watching your cholesterol or just want a change, try egg whites instead. You can also find hard-boiled eggs at some stores for convenience.
Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which is sweetened and spiced. Canned butternut squash puree can be a nice alternative if you’re looking to mix things up.
Mayonnaise: Traditional mayo gives that creamy texture, but you can swap it with Greek yogurt for a lighter version or a vegan mayo if preferred.
Spices: The blend of cinnamon, nutmeg, and ginger adds warm flavor. Use pumpkin pie spice as a shortcut, or adjust spices to fit your taste; a little cayenne can add a fun kick!
How Do You Make Hard-Boiled Eggs Perfectly?
Perfectly hard-boiled eggs are key for this recipe. Here’s how to get them just right:
- Place eggs in a saucepan, cover with water, and bring to a boil. This water should be about an inch over the eggs.
- Once boiling, turn off the heat and cover the pot. Let the eggs sit for 10-12 minutes—this allows for even cooking.
- Transfer the eggs to an ice bath for about 5 minutes to stop cooking, which also helps blend easier later.
This method will give you tender, creamy yolks without a green ring around them. Enjoy making your deviled eggs!
Pumpkin Deviled Eggs
Ingredients You’ll Need:
- 8 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
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and black pepper to taste
- Smoked paprika, for garnish
- Fresh thyme or chives, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and an additional 30 minutes to chill. In total, you’ll need about 45 minutes from start to finish, which is perfect for a quick yet impressive appetizer for any fall gathering!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a saucepan. Cover them with water, making sure there’s about an inch of water above the eggs. Bring the water to a boil over medium-high heat.
2. Cook the Eggs:
Once the water reaches a boil, cover the pot, turn off the heat, and let the eggs sit undisturbed for about 10-12 minutes. This will allow them to cook perfectly.
3. Cool the Eggs:
After the time is up, carefully drain the hot water and transfer the eggs into an ice bath. Allow them to cool completely for about 5 minutes. This will also help with peeling!
4. Prepare the Filling:
Gently peel the cooled eggs and slice them in half lengthwise. Place the yolks in a mixing bowl, and mash them with a fork until they are nice and crumbly.
5. Mix in the Flavor:
To the mashed yolks, add the pumpkin puree, mayonnaise, Dijon mustard, apple cider vinegar, cinnamon, nutmeg, ginger, and a pinch of salt and pepper. Mix everything together until you have a smooth and creamy filling.
6. Fill the Egg Whites:
Spoon or use a piping bag to fill each egg white half with the delicious pumpkin mixture. Make sure to fill them generously for a lovely presentation!
7. Garnish the Eggs:
Sprinkle a little smoked paprika on top of each filled egg for a hint of flavor and color. You can also add a small sprig of fresh thyme or a pinch of chopped chives for decoration.
8. Chill and Serve:
Cover the eggs and chill them in the refrigerator for at least 30 minutes. This will allow the flavors to mingle and make them even tastier. Serve them cold and enjoy!
These Pumpkin Deviled Eggs are a delightful seasonal twist on the traditional dish and are sure to impress at your next gathering!
Can I Use Egg Whites Instead of Whole Eggs?
Yes, you can use egg whites only if you’re looking for a lower-calorie option. Just make sure to adjust the recipe accordingly and use enough filling to keep them tasty!
What Type of Pumpkin Puree Should I Use?
Make sure to use canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. You can also make your own puree from fresh pumpkins if you prefer!
How Long Can I Store Leftover Deviled Eggs?
Leftover Pumpkin Deviled Eggs can be stored in an airtight container in the refrigerator for up to 3 days. Just keep them chilled and enjoy them as a quick snack!
Can I Make These Ahead of Time?
Absolutely! You can prepare the egg filling and fill the egg whites a day in advance. Just make sure to keep them refrigerated until you’re ready to serve to maintain freshness!
