Print

Savory Pumpkin Deviled Eggs with Paprika: Easy Fall Appetizer

pumpkin deviled eggs - featured image
Print Recipe

These savory pumpkin deviled eggs with paprika web are a creamy, smoky, and slightly sweet fall appetizer that comes together in about 30 minutes. The pumpkin adds a velvety texture and subtle sweetness, balanced by tangy mustard and vinegar, with a beautiful paprika web on top.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 3 tablespoons pumpkin puree (100% pumpkin, not pie filling)
  • 2 tablespoons mayonnaise (Duke’s or Hellmann’s recommended)
  • 1 teaspoon Dijon mustard (Grey Poupon recommended)
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon smoked paprika, plus more for garnish
  • 1/8 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 teaspoon paprika mixed with 1 teaspoon water (for the paprika web)

Instructions

  1. Boil the eggs: Place eggs in a single layer in a medium saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for exactly 10 minutes.
  2. Ice bath: While eggs sit, prepare a large bowl of ice water. Transfer eggs immediately to the ice bath using a slotted spoon. Let cool for at least 10 minutes.
  3. Peel the eggs: Gently tap each egg on a hard surface to crack the shell all over, then roll between palms to loosen. Start peeling from the wider end. Run under cold water to help remove stubborn bits.
  4. Cut the eggs: Using a sharp knife, slice each egg in half lengthwise. Wipe the knife clean between cuts. Gently pop out yolks into a small mixing bowl. Arrange egg white halves on a serving platter, cut side up.
  5. Make the filling: Add pumpkin puree, mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, and a pinch of salt and pepper to the yolks. Mash together with a fork until smooth and silky. Taste and adjust seasoning.
  6. Fill the eggs: Spoon filling into a piping bag fitted with a star tip, or use a zip-top bag with the corner snipped off. Pipe filling into each egg white half, mounding slightly (about 1 tablespoon per half).
  7. Create the paprika web: In a small bowl, mix 1/2 teaspoon paprika with 1 teaspoon water to form a smooth paste. Transfer to a small piping bag or zip-top bag with a very small snip. Pipe a spiral starting from the center of each filled egg outward. Using a toothpick, drag lines from the center outward every quarter turn to create the web pattern.
  8. Final touch: Lightly dust the eggs with a pinch of smoked paprika for color and flavor.

Notes

Use older eggs for easier peeling. The filling can be made a day ahead and stored in a piping bag in the fridge. Add the paprika web no more than 4 hours before serving for best presentation. For a lighter version, substitute Greek yogurt for mayonnaise. For dairy-free, use vegan mayonnaise.

Nutrition

Keywords: pumpkin deviled eggs, fall appetizer, paprika web, easy appetizer, Thanksgiving appetizer, Halloween appetizer, savory pumpkin, deviled eggs with pumpkin

Find it online: https://junomeals.com/savory-pumpkin-deviled-eggs-with-paprika-easy-fall-appetizer/