These Pumpkin Deviled Eggs are a fun twist on a classic favorite! With a creamy filling made from egg yolks mixed with pumpkin and spices, they’re both tasty and festive.
Perfect for holiday gatherings, these little bites are sure to grab attention. I love how the pumpkin adds a splash of color and flavor—better make extra, they’ll disappear quickly!
Key Ingredients & Substitutions
Eggs: Large eggs are perfect for this recipe as they provide a good amount of filling. If you’re looking for a lower cholesterol option, you can replace 2 yolks with 2 extra tablespoons of pumpkin puree.
Canned Pumpkin Puree: Use 100% pure pumpkin puree for the best flavor. If canned pumpkin isn’t available, you can make your own by cooking and puréeing fresh pumpkin, or substitute with butternut squash puree as a close alternative.
Mayonnaise: For a healthier option, Greek yogurt is a great swap. It gives a creamy texture and adds some tanginess. You can also use vegan mayo if you’re avoiding eggs or dairy.
Spices: The spices (cinnamon and nutmeg) give a warm flavor. You could also try pumpkin pie spice if that’s what you have on hand. Just use less, about 1/2 teaspoon, as it’s more concentrated.
How to Perfectly Cook Hard-Boiled Eggs?
Cooking hard-boiled eggs can sometimes be tricky. To make sure they turn out perfectly without overcooking, follow these steps:
- Place eggs in a pot and cover them with cold water. Make sure there’s about an inch of water above the eggs.
- Bring the water to a rolling boil over medium-high heat.
- Once boiling, remove the pot from heat and cover it. Let the eggs sit for 10-12 minutes, depending on how well-done you like your yolks.
- After the sitting time, drain the hot water and immediately cool the eggs under cold water or in an ice bath. This helps stop the cooking process and makes peeling easier.
Following these tips will help ensure your eggs come out perfect every time! Enjoy making your Pumpkin Deviled Eggs!
How to Make Pumpkin Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons canned pumpkin puree
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar or white 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
- Fresh rosemary sprigs, for garnish
How Much Time Will You Need?
This delightful recipe for Pumpkin Deviled Eggs will take you about 30 minutes to prepare, with an additional 30 minutes for chilling. The total time from start to serve is approximately 1 hour. It’s a quick and tasty treat that’s perfect for gatherings!
Step-by-Step Instructions:
1. Boil the Eggs:
Place the 6 large eggs in a single layer in a saucepan. Cover them with cold water, making sure there’s about an inch above the eggs. Turn the heat to medium-high and bring the water to a boil. As soon as it starts boiling, cover the pot and remove it from heat. Let the eggs sit covered for 10-12 minutes, allowing them to cook through.
2. Cool and Peel:
After the time is up, carefully drain the hot water from the pot. Cool the eggs quickly by running them under cold water or placing them in an ice bath. Once they’re fully cooled, peel the eggs gently to avoid any breakage.
3. Prepare Egg Yolks:
Slice each egg in half lengthwise and gently scoop out the yolks into a medium bowl. Place the empty egg whites on a serving plate, ready to be filled.
4. Make the Filling:
Using a fork, mash the yolks until crumbly. Add in the pumpkin puree, mayonnaise, Dijon mustard, vinegar, cinnamon, nutmeg, smoked paprika, salt, and pepper. Mix everything together until it’s smooth and creamy.
5. Fill the Egg Whites:
Using a spoon or piping bag, fill each egg white half with the pumpkin yolk mixture, mounding it slightly on top for a nice presentation.
6. Add Garnish:
Lightly sprinkle some extra smoked paprika over the filled eggs for that extra flavor boost.
7. Final Touch:
Finish by garnishing each deviled egg with a small sprig of fresh rosemary to make them look festive and appetizing.
8. Chill and Serve:
Refrigerate the filled eggs for at least 30 minutes before serving. This helps the flavors develop and allows the filling to set. Then, enjoy your delicious Pumpkin Deviled Eggs!
These seasonal, flavorful bites are sure to impress your guests at any autumn gathering or holiday party!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast and purée a small pumpkin until smooth. Just make sure it has a similar consistency to canned pumpkin puree for the right texture in your filling.
How Can I Make These Deviled Eggs Spicy?
If you like some heat, you can add a pinch of cayenne pepper or a splash of hot sauce to the filling. Adjust to your taste, starting with just a little bit, and mix it in well before filling the eggs.
Can I Prepare These Deviled Eggs in Advance?
Yes! You can make the entire dish a day ahead. Just prepare the eggs, fill them, and store them in an airtight container in the fridge. They’ll taste just as delicious the next day!
What’s the Best Way to Store Leftovers?
Store any leftover Pumpkin Deviled Eggs in an airtight container in the refrigerator for up to 3 days. Be sure to eat them within this time frame for the best flavor and freshness!