Pumpkin Deviled Eggs
Silky-smooth deviled eggs filled with pumpkin-spiced yolks, smoked paprika accents, and chive stems. An autumnal twist on a classic appetizer perfect for fall gatherings.
Ingredients
Eggs
- 6 large eggs hard-boiled, peeled
Filling
- 2 tbsp mayonnaise
- 2 tbsp plain Greek yogurt
- 2 tbsp pumpkin puree not pumpkin pie filling
- 1 tsp Dijon mustard
- 0.25 tsp kosher salt
- 0.125 tsp black pepper
- 0.125 tsp garlic powder
Garnish
- 0.5 tsp smoked paprika
- 6 chives cut into 1-inch pieces
Instructions
Prepare Eggs
- Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a gentle boil over high heat.
- Cover the pot, turn off the heat, and let eggs sit for 12 minutes.
- Drain and transfer eggs to an ice bath for 5 minutes. Peel under running water.
Make Filling
- Slice eggs in half lengthwise and scoop yolks into a bowl. Arrange whites on a tray.
- Add mayonnaise, yogurt, pumpkin puree, Dijon mustard, salt, pepper, and garlic powder to yolks. Mix until glossy and smooth.
Assemble and Serve
- Transfer filling to a piping bag and pipe swirls into egg whites. Sprinkle with smoked paprika in ridges.
- Insert a chive piece on top of each swirl for a pumpkin stem.
- Cover and refrigerate for 60 minutes before serving.
Notes
Testing note (prep): In my first batch I trimmed a thin slice off each egg’s bottom so they’d sit steady when piping.
Testing note (cooking): Extending cooking time to 13 minutes made yolks slightly dry—12 minutes is best for creamy yolks.
Testing note (storage): After 36 hours color faded slightly; enjoy within 24 hours for best visuals.