These Pumpkin Deviled Eggs are a fun twist on the classic dish! Filled with a creamy pumpkin and spice mix, they add a seasonal zing to any meal.
They look cute and taste amazing! I love bringing them to parties—everyone gets excited to try this autumn delight. Plus, who doesn’t love a little pumpkin flair?
Key Ingredients & Substitutions
Eggs: These are the base of the dish. Use large eggs for best results. If you’re looking for a shortcut, you can buy pre-boiled eggs available in stores!
Pumpkin Purée: Canned pumpkin purée adds flavor and color. If you have fresh pumpkin, roast and blend it. Just make sure it’s smooth and not too watery!
Mayonnaise: This adds creaminess to the filling. Greek yogurt can be a healthier alternative—just know it will have a tangier taste!
Dijon Mustard: It gives a nice kick. If you prefer milder flavors, you can use regular yellow mustard or omit it for a smoother taste.
Spices: Cinnamon and nutmeg bring warmth. You can also add a pinch of allspice or pumpkin pie spice for more depth!
How Do I Hard Boil Eggs Perfectly?
Hard boiling eggs sounds easy, but getting it just right can be tricky. Here’s the foolproof way:
- Start with eggs at room temperature. This helps prevent cracking.
- Place eggs in a saucepan and cover with cold water by an inch. Bring to a boil on medium-high.
- Once boiling, cover with a lid and remove from heat—let them sit for 10-12 minutes.
- Transfer eggs to an ice bath immediately after cooking. This stops them from cooking further and makes peeling easier.
With these tips, your eggs will be perfectly cooked every time! Enjoy making your Pumpkin Deviled Eggs this season!
How to Make Pumpkin Deviled Eggs
Ingredients You’ll Need:
- 8 large eggs
- 3 tablespoons canned pumpkin puree
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Salt and pepper, to taste
- Paprika, for garnish
- Fresh chives, chopped, for garnish
How Much Time Will You Need?
This delightful recipe will take you about 20 minutes of active time for prep and cooking, plus a little time to chill in the fridge if you prefer to serve them cold. So, in total, set aside around 30-40 minutes for everything, and then your pumpkin deviled eggs will be ready to impress!
Step-by-Step Instructions:
1. Boiling the Eggs:
Start by placing the eggs in a saucepan in a single layer. Cover them with cold water, ensuring the water is about an inch above the eggs. Turn on the heat to medium-high and bring the water to a boil.
2. Cooking the Eggs:
As soon as the water starts boiling, cover the pot with a lid and take it off the heat. Let the eggs sit for about 10-12 minutes to cook through.
3. Cooling the Eggs:
Once the time is up, carefully drain the hot water and transfer the eggs into an ice bath (a bowl filled with ice and water). This will cool them down quickly, making them easier to peel and preventing overcooking.
4. Preparing the Filling:
After about 5 minutes, peel the eggs under running cold water and slice each egg in half lengthwise. Gently pop out the yolks into a medium bowl. Add in the pumpkin puree, mayonnaise, Dijon mustard, cinnamon, nutmeg, salt, and pepper. Mash everything together until it’s nice and smooth.
5. Assembling the Deviled Eggs:
Now it’s time to fill those egg whites! Spoon the creamy pumpkin mixture back into each half of the egg whites. You can use a piping bag if you want them to look fancy!
6. Garnishing:
Sprinkle a little paprika over the filled eggs for color and a bit of kick, then add a small piece of chopped chive on top to mimic a pumpkin stem—a cute touch!
7. Serve and Enjoy:
These delicious Pumpkin Deviled Eggs can be served right away or chilled in the fridge for a little while before enjoying. They’re a festive treat perfect for any fall gathering!
Enjoy your pumpkin-inspired appetizer, and watch it disappear at the table! 🍂
Can I Use Other Types of Mustard?
Absolutely! While Dijon mustard adds a nice tang, you can use yellow mustard for a milder flavor or even spicy mustard for a bit of a kick. Just keep in mind that it might alter the taste slightly!
How Can I Make These Vegan-Friendly?
To make vegan pumpkin deviled eggs, replace the mayonnaise with a vegan mayo or a creamy plant-based yogurt. For the eggs, you can use halved avocados as a base for the filling, which works beautifully with the pumpkin flavor!
Can I Make These Deviled Eggs Ahead of Time?
Yes, you can prepare the filling up to a day in advance. Store it in an airtight container in the fridge. Just fill the egg whites right before serving to keep everything fresh and prevent sogginess!
What’s the Best Way to Store Leftover Deviled Eggs?
Store any leftover deviled eggs in an airtight container in the fridge. They will stay fresh for about 2-3 days, but it’s best to consume them sooner for optimal taste and texture!