Description
A festive twist on classic devilled eggs using pumpkin puree and warm pumpkin spice, perfect for autumn gatherings and holiday parties.
Ingredients
Scale
Eggs and Filling
- 7 hard boiled eggs
- 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 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 yolks and combine with mustard, pumpkin puree, pumpkin spice, salt, and pepper until smooth and well blended.
- Fill Egg Whites: Use a spoon or piping bag to fill each egg white half with the pumpkin-spiced yolk mixture evenly.
- Garnish and Serve: Sprinkle the filled devilled eggs with paprika for color and flavor, then serve immediately or chill until ready to serve.
Notes
- Use a piping bag for a cleaner and more decorative filling presentation.
- Adjust pumpkin spice according to taste preference; start lower if you prefer milder flavor.
- Chill devilled eggs for at least 30 minutes before serving for best flavor and texture.
- Substitute regular mustard with Dijon mustard for a sharper taste.
- Make sure eggs are fully cooled after boiling to ease peeling and handling.
Nutrition
- Serving Size: 1 egg
- Calories: 80 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 165 mg
