Ingredients
Scale
- 12 eggs
- 5 tablespoons pumpkin puree
- 3 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon smoked paprika
- pinch of salt and pepper
- fresh chives and parsley
Instructions
- Place eggs in a large pot of cold water and cover. Bring to a boil, then turn off the heat and let sit for 12 to 15 minutes.
- Prepare an ice bath in a large bowl with cold water and ice. Scoop out the eggs and place them in the ice bath for 2 to 3 minutes.
- Peel the hard-boiled eggs and cut each in half. Arrange the egg whites on a cutting board or tray.
- Put the egg yolks in a mixing bowl and add the pumpkin puree, mayonnaise, dijon mustard, lemon juice, paprika, salt, and pepper. Mix until well combined.
- Transfer the egg yolk mixture into a piping bag. Snip the tip and fill the egg whites without overfilling.
- Pipe four lines onto each egg white to create a pumpkin appearance.
- Top each filled egg with a small piece of chive and parsley to mimic a pumpkin stem.
- Serve immediately or refrigerate for up to 2 days.
Notes
Make sure to not overcook the eggs to keep the yolks creamy.
You can substitute the chives and parsley with other herbs if preferred.
These deviled eggs can be prepared a day in advance for convenience.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg