Description
A delicious twist on classic deviled eggs, featuring pumpkin puree and a sprinkle of paprika for added flavor.
Ingredients
- 6 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Paprika for garnish
Instructions
1. Place eggs in a pot and cover with cold water. Bring to a boil over medium-high heat.
2. Once boiling, cover and remove from heat. Let sit for 12 minutes.
3. Transfer eggs to an ice bath and let cool for 5-10 minutes.
4. Peel the eggs and slice them in half lengthwise.
5. Remove the yolks and place them in a mixing bowl.
6. Add pumpkin puree, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper to the yolks.
7. Mix until smooth and creamy.
8. Fill each egg white half with the mixture using a spoon or piping bag.
9. Sprinkle paprika on top for garnish.
10. Chill in the refrigerator for at least 30 minutes before serving.
Notes
For a spicier kick, add a dash of cayenne pepper to the filling.
These can be made a day in advance for convenience.
Adjust the seasoning according to your taste preference.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sugar: 1g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 186mg