Pumpkin Deviled Eggs
Indulge in these creamy Pumpkin Deviled Eggs, blending savory flavors with a hint of autumn sweetness—perfect for any fall gathering or festive occasion!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 12 servings (12 deviled eggs) 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/2 cup canned pumpkin puree
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- 1. Hard Boil the Eggs: Place the eggs in a pot and cover them with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
- 2. Cool and Peel: Transfer the eggs to an ice bath for 5 minutes. Once cooled, gently tap each egg on the counter and peel under running water.
- 3. Prepare the Filling: Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl. Add pumpkin puree, mayonnaise, Dijon mustard, ground cinnamon, salt, and pepper.
- 4. Mix It Up: Mash the mixture until smooth and creamy. Adjust seasoning if desired.
- 5. Fill Egg Whites: Spoon or pipe the filling back into each egg white half using a piping bag or ziplock bag with one corner snipped off.
- 6. Garnish and Serve: Sprinkle with additional ground cinnamon or chopped chives if desired. Serve immediately or refrigerate until ready to enjoy.
Nutrition
- Serving Size: 1 deviled egg (approximately 30g)
- Calories: 70
- Sugar: 0g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg