Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Introduction
Delight your guests with a creative twist on a classic appetizer by creating Pumpkin Deviled Eggs. These fun, festive treats are perfect for Halloween gatherings or autumn-themed parties. Not only do they look great, they also taste light and delicious!
Why make this Recipe
Our Pumpkin Deviled Eggs recipe is a wonderful way to celebrate the changing seasons. The unique combination of pumpkin puree and classic deviled eggs ingredients create a mouth-watering treat that surely stand out on your holiday table.
How to make Pumpkin Deviled Eggs
Ingredients :
– 6 large eggs
– 2 tablespoons mayonnaise
– 1 teaspoon Dijon mustard
– 1 teaspoon apple cider vinegar
– 1/4 cup canned pumpkin puree
– Salt and pepper to taste
– Paprika for garnish
– Chives for stems
Directions :
1. First, boil the eggs for 9-10 minutes, then transfer them to an ice bath. Once cooled, peel and halve them lengthwise.
2. Next, carefully remove the yolks and place them in a bowl. Add the mayonnaise, Dijon mustard, apple cider vinegar, and canned pumpkin puree.
3. Mix these ingredients until they form a smooth, creamy texture, and then season with salt and pepper.
4. Once prepared, spoon or pipe the pumpkin-yolk mixture back into the empty egg whites, creating small mounds.
5. Lastly, garnish the eggs by sprinkling with paprika for a pumpkin-like look and add small chive pieces as stems for a festive touch.
How to Serve Pumpkin Deviled Eggs
Serve these distinctive treats to your friends and family for a fun-filled, delicious celebration.
How to Store Pumpkin Deviled Eggs
Unused leftovers can be covered in cling wrap and stored in the fridge for up to two days.
Tips to make Pumpkin Deviled Eggs
1. Make sure eggs are boiled at the right temperature and cooled in an ice bath to harden the yolk.
2. Taste the mixture before filling the egg whites to adjust to your preferred seasoning.
Variation (if any)
Instead of pumpkin puree, you can experiment with other seasonal ingredients such as beetroot for a different flavor and color.
FAQs
Q1:Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, although it will require additional steps to prepare, including peeling, dicing, boiling and pureeing the pumpkin.
Q2:Can these be prepared in advance?
Yes, you can prepare the eggs and filling a day before and assemble just before serving.
Q3:Can I use a different type of vinegar?
Yes, you could use white vinegar or white wine vinegar if you don’t have apple cider vinegar.