Pumpkin Patch Deviled Eggs

$- 6 large eggs - 1/4 cup canned pumpkin puree - 2 tablespoons mayonnaise - 1 teaspoon Dijon mustard - 1/2 teaspoon pumpkin pie spice - 1/4 teaspoon sea salt - 1/8 teaspoon black pepper - 1 tablespoon fresh chives, finely chopped - Paprika To make Pumpkin Patch Deviled Eggs, you need simple yet tasty ingredients. Start with six large eggs. The eggs provide a creamy base. Next, add 1/4 cup of canned pumpkin puree. This gives the dish its fall flavor. For creaminess, use two tablespoons of mayonnaise. One teaspoon of Dijon mustard adds a nice zing. For the perfect taste, season with 1/2 teaspoon of pumpkin pie spice. This spice mix brings warmth and comfort. You will also need 1/4 teaspoon of sea salt and 1/8 teaspoon of black pepper for balance. For garnishing, chop one tablespoon of fresh chives. They add a pop of color and freshness. Finally, a sprinkle of paprika gives the eggs a lovely finish. Each ingredient plays a key role in making these deviled eggs special. {{ingredient_image_2}} Start by placing the eggs in a saucepan. Ensure they are covered with water by about one inch. Set the pot on medium-high heat and bring the water to a rolling boil. Once boiling, cover the pot with a lid and remove it from the heat. Let the eggs sit undisturbed for 12 minutes. This method helps them cook evenly. After the eggs steep, transfer them to a bowl filled with ice water. This ice bath stops the cooking process quickly. Let the eggs sit in the ice water for about 5 minutes until they are cool. Cooling them helps with peeling later. To peel the eggs, gently tap each one against a hard surface to create small cracks. Peel the shells under running water. This trick makes the shells come off easier and leaves smooth egg whites. After peeling, slice each egg in half lengthwise. Carefully separate the yolks from the whites and place the yolks in a mixing bowl. - Use room temperature eggs for easier peeling. Cold eggs can stick to the shell. - Experiment with steeping times for desired yolk firmness. Twelve minutes gives a nice soft yolk. - Use a piping bag for a neat presentation. This helps create a fun look. - Adjust thickness of filling for personal preference. Add more pumpkin or mayo for creaminess. Pro Tips Fresh Eggs for Easier Peeling: Use eggs that are at least a week old for easier peeling. Fresh eggs tend to stick to the shell, making them harder to peel smoothly. Customize the Spice Level: Adjust the amount of pumpkin pie spice to your taste. For a bolder flavor, add a pinch of cayenne pepper or more spice blend. Presentation Matters: Use a piping bag to fill the egg whites for a professional look. This creates a beautiful mound that is visually appealing. Chill Before Serving: Allow the deviled eggs to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together and enhances the overall taste. {{image_4}} You can easily change up the flavor of your pumpkin patch deviled eggs. One fun option is to add bacon bits. This gives a nice savory twist that pairs well with the pumpkin. The crunch of bacon adds a great texture too. Another option is to use smoked paprika. It brings a deeper, smokier flavor to the dish. Just a sprinkle can transform your deviled eggs into something special. If you're looking for a healthier choice, swap out mayonnaise for Greek yogurt. This change keeps the creaminess while lowering fat. Greek yogurt also adds a nice tang that balances the sweetness of the pumpkin. For a plant-based version, try using vegan mayonnaise. This option works well if you want a dish that everyone can enjoy. It keeps the flavor rich while meeting dietary needs. To keep your Pumpkin Patch Deviled Eggs fresh, refrigerate them. Place the eggs in an airtight container and cover them well. They will stay tasty for up to three days. This method helps maintain their creamy texture and bright colors. You can make the filling ahead of time. Prepare the pumpkin yolk mix and store it in the fridge. Just be sure to fill the egg whites right before serving. This keeps the egg whites from getting soggy. For best results, peel the eggs and store them in water. This can help keep them moist until you are ready to assemble your dish. Deviled eggs can last in the fridge for about three days. To keep them fresh, store them in an airtight container. This helps prevent them from absorbing other smells. Always check for any changes in smell or texture before eating leftovers. Yes, you can use fresh pumpkin. To prepare fresh pumpkin, peel and cut it into cubes. Boil or steam the pumpkin until it's soft, then mash it. Fresh pumpkin has a lighter taste than canned. It can add a unique twist to your deviled eggs. There are many spices to try! You could add: - Smoked paprika for a smoky taste - Garlic powder for a savory kick - Cayenne pepper for heat - Fresh herbs like dill or parsley for freshness These additions can change the flavor and make your deviled eggs more exciting! You've learned how to make tasty deviled eggs with pumpkin. We covered key ingredients, step-by-step instructions, and helpful tips. Experiment with flavors and find your favorites. Store leftovers properly to keep them fresh. With these techniques, you can enjoy a fun twist on a classic dish. Now, gather your ingredients and get cooking!$

A festive twist on classic deviled eggs, featuring pumpkin puree and warm spices for a seasonal flavor.

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine American

Servings 6

Calories 70 kcal

Ingredients

6 large eggs
0.25 cup canned pumpkin puree
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
0.5 teaspoon pumpkin pie spice
0.25 teaspoon sea salt
0.125 teaspoon black pepper
1 tablespoon fresh chives, finely chopped (for garnish)
1 pinch paprika (for garnish)

Instructions

Begin by placing the eggs in a saucepan. Add enough water to cover the eggs by about one inch. Set over medium-high heat and bring to a rolling boil. Once boiling, cover with a lid, remove from heat, and let sit undisturbed for 12 minutes.
After steeping, transfer the eggs to a bowl filled with ice water to halt the cooking process. Let sit for approximately 5 minutes to cool completely.
Gently tap each egg against a hard surface to create small cracks. Peel the shells under running water for easier removal.
Slice each peeled egg in half lengthwise. Carefully separate the yolks from the whites, placing the yolks in a mixing bowl. Add pumpkin puree, mayonnaise, Dijon mustard, pumpkin pie spice, sea salt, and black pepper to the yolks.
Using a fork, mash the yolks and other ingredients together until well combined, smooth, and creamy. Adjust seasoning with more salt or pepper if desired.
With a spoon or piping bag, fill each egg white half with the creamy pumpkin yolk mixture, creating a delightful mound.
Lightly sprinkle paprika over the top of each filled egg and scatter chopped fresh chives on top for added color and flavor.

Notes

For a festive presentation, serve with decorative pumpkins or autumn leaves.

Keyword deviled eggs, fall recipes, pumpkin