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Pumpkin Deviled Eggs

Pumpkin deviled eggs have a smooth, creamy yolk filling colored with canned pumpkin puree and paprika. Chive stems and grooves make each egg look like a tiny pumpkin, and chilling helps the filling set before serving.
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Prep Time 15 minutes
Cook Time 12 minutes
cooling and chilling 40 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • water as needed
  • 4 cup ice
  • 0.25 cup pumpkin puree canned; not pumpkin pie filling
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.25 tsp paprika
  • 6 chives cut into 1-inch pieces

Equipment

  • 1 3-quart saucepan

Method
 

  1. Place the eggs in a single layer in a 3-quart saucepan and add cold water to cover them by 1 inch.
  2. Bring to a boil over high heat, cover, remove from the heat, and let stand for 12 minutes.
  3. Fill a large bowl with the ice and cold water.
  4. Transfer the eggs to the bowl and cool for 10 minutes.
  5. Peel the eggs and halve them lengthwise.
  6. Place the yolks in a medium bowl and arrange the whites on a serving platter.
  7. Mash the yolks with the pumpkin puree, mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, black pepper, and paprika until smooth.
  8. Spoon or pipe the filling into the egg whites.
  9. Draw vertical grooves in each mound with a toothpick and tuck a chive piece into each as a stem.
  10. Cover and refrigerate for at least 30 minutes before serving.

Notes

For tidy pumpkin shapes, pipe the filling into the whites and draw the grooves before chilling. Refrigerate covered for up to 2 days; freezing is not recommended. For a lighter variation, plain Greek yogurt can replace the mayonnaise.