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Pumpkin Deviled Eggs with Smoked Paprika
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Mixing Bowl
  • Knife

Ingredients
  

  • 6 large eggs
  • 3 tablespoons pumpkin puree
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika, plus extra for dusting
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions
 

  • Place the eggs in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then remove the pot from the heat and let the eggs sit for 12 minutes.
  • Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes before peeling.
  • Slice each egg in half lengthwise. Scoop the yolks into a mixing bowl and place the whites on a serving plate.
  • Add the pumpkin puree, mayonnaise, Dijon mustard, smoked paprika, salt, and black pepper to the yolks. Mash and stir until the mixture is smooth.
  • Spoon or pipe the filling back into the egg white halves. Dust the tops lightly with extra smoked paprika before serving.

Notes

Make the filling a day ahead and store it in the fridge, then fill the eggs just before guests arrive to keep the whites firm. If the mixture seems too thick after mashing, stir in an extra teaspoon of mayonnaise. Skip the Dijon if you prefer a milder flavor and use only the smoked paprika for seasoning.
Course: Appetizer
Cuisine: American
Equipment: Large Pot, Mixing Bowl, Knife