Description
These Festive Pumpkin Deviled Eggs are a seasonal twist on a classic—creamy, savory, and subtly spiced with warm autumn flavors like nutmeg and paprika. Perfect for holiday gatherings or cozy fall meals.
Ingredients
6 large eggs
1/2 cup pumpkin puree
2 tablespoons mayonnaise (or Greek yogurt)
1 tablespoon Dijon mustard
1 garlic clove, minced (or 1/4 tsp dried garlic)
1/4 teaspoon smoked paprika, plus extra for garnish
1/8 teaspoon ground nutmeg
Salt and pepper to taste
1 tablespoon chopped chives or parsley (optional)
Instructions
1. Place eggs in a saucepan, cover with cold water, and bring to a boil.
2. Once boiling, cover and remove from heat. Let sit for 12 minutes.
3. Transfer eggs to an ice bath to cool completely, then peel.
4. Slice eggs in half and remove yolks into a mixing bowl.
5. Add pumpkin puree, mayonnaise, mustard, garlic, paprika, nutmeg, salt, and pepper to yolks.
6. Mash with a fork until creamy. Add herbs if desired.
7. Pipe or spoon the filling into egg white halves.
8. Garnish with extra paprika and herbs.
9. Refrigerate at least 30 minutes before serving.
Notes
Use sweet potato puree if pumpkin isn’t available.
For extra flavor, roast garlic before mixing.
Make ahead and refrigerate up to 1 day for best flavor blending.
Avoid freezing as texture changes after thawing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 egg halves
- Calories: 95
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 95mg
Keywords: festive pumpkin deviled eggs, fall appetizers, autumn deviled eggs, thanksgiving deviled eggs
