Pumpkin Deviled Eggs
These pumpkin deviled eggs are the perfect Fall appetizer or snack. They look adorable and are not fussy to make.
I tried a new method of “hard boiling eggs” I made many batches of hard boiled eggs for deviled eggs and egg salad, I even make a high protein deviled egg dip and egg salad spring rolls (or just add slices of hard boiled eggs.
These little pumpkin eggs are flavored with pumpkin and smoked paprika. If smokey flavor isn’t your thing use regular paprika.
Ingredients
- Eggs
- Mayo
- Mustard
- Tumeric
- Paprika (smoked or regular)
- Pumpkin puree
- salt and pepper
Cook hard boiled eggs using your preferred method. Use a pressure cooker with 1 cup water, add as many eggs as you’d like on the wire rack. Set the timer for 5 minutes. Quick release the pressure and put them in an ice bath for 15 minutes to cool them.
Peel and slice the eggs, pop out the yolks.
Mix the yolks with all the ingredients until well blended, you can use an immersion blender, food processor or mix then press the mixture through a fine strainer with the back of a spoon so there are no lumps.
Place the egg mixture into a piping bag with an 857 piping tip or similar star style tip, the more prongs on the tip the more lines you’ll have on the eggs.
Pipe the egg mixture on the sliced egg whites and top with something green. I used fresh sage leaves. Parsley leaves or diced green onion are another option.
These fun Thanksgiving deviled eggs with be the hit of any holiday dinner.
Pumpkin Deviled Eggs
Ingredients
- 6 eggs
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon tumeric
- 1-2 tablespoons paprika regular or smoked
- 2 tablespoons pumpkin puree
- salt and pepper to taste
Instructions
- Cook hard boiled eggs using your preferred method. Use a pressure cooker with 1 cup water, add as many eggs as you'd like on the wire rack. Set the timer for 5 minutes. Quick release the pressure and put them in an ice bath for 15 minutes to cool them.
- Peel and slice the eggs, remove yolks and place them in a bowl
- Mix the yolks with all the ingredients until well blended, you can use an immersion blender, food processor or mix then press the mixture through a fine strainer with the back of a spoon so there are no lumps.
- Place the egg mixture into a piping bag with an 857 or similar piping tip
- Press the mixture out of the piping bag onto each half of the egg white
- garnish with sage leaves, parsley, diced green onion or similar to create the pumpkin stem or leaves
- Keep refrigerated until ready to serve, these can be made a day or two ahead of time, cover with plastic wrap but don't allow the plastic wrap to touch the eggs.