Description
A delightful twist on classic deviled eggs, blending pumpkin with spices for a seasonal appetizer.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon pumpkin puree
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- Paprika for garnish
- Chives for garnish
Instructions
- Start by hard boiling the eggs. Place them in a pot of water and bring it to a boil. Cover the pot with a lid and let the eggs sit for 10-12 minutes. Cool the eggs in ice water for a few minutes.
- Once the eggs are cool, peel them and slice each egg in half lengthwise. Remove the yolks and place them in a mixing bowl. Add mayonnaise, Dijon mustard, pumpkin puree, ground cinnamon, salt, and pepper. Mix until smooth and creamy.
- Using a spoon or piping bag, fill the egg white halves with the pumpkin yolk mixture evenly.
- Sprinkle a pinch of paprika on top and garnish with fresh chives. Chill until ready to serve.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Garnish just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 97
- Sugar: 0g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg