Description
These Pumpkin Devilled Eggs are a festive and flavorful twist on the classic devilled eggs, combining creamy pumpkin puree with warm pumpkin spice and a hint of mustard to create a perfect appetizer for fall gatherings.
Ingredients
Scale
Eggs
- 7 whole hard boiled eggs
Filling
- 1 tablespoon mustard
- 5 tablespoons pumpkin puree
- 2 teaspoons pumpkin spice
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
Topping
- 2 teaspoons paprika
Instructions
- Prepare Eggs. Cut hard boiled eggs in half lengthwise and carefully remove the yolks, placing the whites onto a tray or large plate.
- Make Filling. In a small bowl, mash the egg yolks with mustard, pumpkin puree, pumpkin spice, salt, and pepper until smooth and well combined.
- Fill Egg Whites. Pipe or spoon the pumpkin yolk mixture evenly into the hollowed egg white halves.
- Garnish and Serve. Sprinkle the filled devilled eggs with paprika for color and a subtle smoky flavor, then serve immediately or refrigerate until ready to serve.
Notes
- Use freshly boiled eggs for easier peeling and better texture.
- If piping the filling, use a zip-top bag with a corner snipped for easier application.
- Adjust the amount of pumpkin spice to your taste preference for more or less warmth.
- Store devilled eggs covered in the refrigerator for up to 2 days.
- For a spicier kick, add a dash of cayenne pepper or hot sauce to the filling.
Nutrition
- Serving Size: 1 devilled egg
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 125 mg
