Description
Enjoy these easy Pumpkin Deviled Eggs, a festive appetizer perfect for fall gatherings. They combine a creamy, tangy filling with the warm flavors of pumpkin spice for a delightful twist on a classic.
Ingredients
Scale
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1/4 cup pumpkin puree
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon pumpkin pie spice
- Salt to taste
- Black pepper to taste
- 1 teaspoon paprika (for garnish)
- Fresh chives or parsley (for garnish)
Instructions
- Place eggs in a pot, cover with cold water, bring to a boil, then simmer for 10 minutes. Transfer to an ice bath until whites are firm.
- Gently crack shells and peel under running water.
- Halve eggs lengthwise. Scoop yolks into a bowl and arrange whites on a platter.
- Stir yolks with mayonnaise, pumpkin puree, Dijon mustard, apple cider vinegar, pumpkin pie spice, salt, and pepper until smooth and orange.
- Spoon or pipe the filling into each egg white.
- Dust each deviled egg with paprika.
- Top with finely chopped chives or parsley.
- Chill for 15 minutes before serving for best flavor.
Notes
- Start with eggs at room temperature and boil for exactly 10 minutes for firm whites and creamy yolks.
- Peel eggs under running cold water to loosen shells.
- Mix filling gently to maintain a creamy texture.
- Add pumpkin pie spice gradually, to taste.
- Use a piping bag for neat filling mounds.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing the whole deviled eggs is not recommended due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling, Mixing, Piping
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 100 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 186 mg