Description
These Pumpkin Devilled Eggs offer a festive twist on the classic devilled eggs by incorporating rich pumpkin puree and warming pumpkin spice, perfect for autumn gatherings and holiday parties.
Ingredients
Scale
Eggs
- 7 hard boiled eggs
Filling
- 1 tablespoon mustard
- 5 tablespoons pumpkin puree
- 2 teaspoons pumpkin spice
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
Garnish
- 2 teaspoons paprika
Instructions
- Prepare the eggs: Cut the hard boiled eggs in half lengthwise and carefully remove the yolks, placing the yolks into a small bowl. Arrange the egg whites on a tray or large plate for filling.
- Make the filling: In the bowl with the egg yolks, add the mustard, pumpkin puree, pumpkin spice, salt, and pepper. Mix everything thoroughly until you get a smooth, well-incorporated filling.
- Fill the eggs: Using a spoon or piping bag, fill each egg white half with the pumpkin-spiced yolk mixture, ensuring an even distribution across all halves.
- Garnish and serve: Sprinkle the filled eggs generously with paprika to add color and a subtle smoky flavor. Serve immediately or chill before serving to enhance the flavors.
Notes
- Use a piping bag for a cleaner, more decorative filling presentation.
- If pumpkin puree is not available, canned or homemade pumpkin can be used, but ensure it is smooth.
- Adjust pumpkin spice to taste based on your spice preference.
- For a smoother filling, consider mashing the yolks thoroughly before adding other ingredients.
- This recipe is perfect for fall-themed parties and pairs well with light salads or cheese platters.
Nutrition
- Serving Size: 1 egg half
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 75 mg
