Description
A festive twist on classic devilled eggs featuring creamy pumpkin puree and warm pumpkin spice, perfect for autumn gatherings or holiday appetizers.
Ingredients
Scale
Eggs
- 7 hard boiled eggs
Filling
- 1 tablespoon mustard
- 5 tablespoons pumpkin puree
- 2 teaspoons pumpkin spice
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
Garnish
- 2 teaspoons paprika
Instructions
- Prepare the eggs: Cut hard boiled eggs in half lengthwise and carefully remove the yolks, placing the yolks into a small mixing bowl. Arrange the egg whites on a tray or large plate.
- Make the filling: In the bowl with the yolks, add the mustard, pumpkin puree, pumpkin spice, salt, and pepper. Mix thoroughly until smooth and creamy.
- Fill the eggs: Using a spoon or piping bag, fill each egg white half with the pumpkin yolk mixture evenly.
- Garnish and serve: Sprinkle the filled eggs with paprika for color and flavor, then serve immediately or chill until ready to serve.
Notes
- For easier filling, use a piping bag or plastic bag with a corner cut off.
- Adjust the amount of pumpkin spice to taste depending on how warm or spicy you like the filling.
- These devilled eggs can be prepared a few hours in advance and stored covered in the refrigerator.
- Use fresh pumpkin puree or canned, but avoid pumpkin pie filling as it contains added sugars and spices.
Nutrition
- Serving Size: 1 egg half
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 165 mg
