Pumpkin Deviled Eggs
the best deviled eggs for Fall, Halloween, and Thansgiving celebrations. These eggs are cute enough to serve all year and the flavor combination is delicious.
Servings: 12 servings
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.