Pumpkin Deviled Eggs
Recipe - Welcome
Pumpkin Deviled Eggs
Prep Time30 Minutes
Servings24
Cook Time15 Minutes
Ingredients
12 hard-boiled eggs, peeled
1/2 cup canned pumpkin puree
1/4 cup mayonnaise
1 Tbs Dijon mustard
1 tsp prepared horseradish
1 tsp smoked paprika, plus more for sprinkling
1/2 tsp chipotle powder
1/2 tsp sea salt
1/2 tsp black pepper
9 chives, cut into 1/2-inch pieces (24 total)
Directions
- Cut eggs in half, and remove yolks to a bowl. Place whites on a platter, and set aside. To the yolks, add the pumpkin, mayonnaise, mustard, horseradish, paprika, chipotle powder, salt and pepper. Stir until smooth. Using a spoon, fill the cavity of the egg whites with a rounded spoonful of filling. Use a toothpick or fork to make ridges to resemble a pumpkin.
- Set a piece of chive diagonally into the filling to create a stem. Sprinkle with paprika. Cover with a damp paper towel, and chill until ready to serve.
30 minutes
Prep Time
15 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Brookshire's Large Eggs - 12 Each
Brookshire's Canned Pumpkin - 15 Each
Kraft Real Mayo - 22 Fluid ounce
Not Available
Reese Horseradish, Prepared - 6.5 Ounce
Badia Paprika, Smoked Ahumado - 2 Ounce
Morton & Bassett Chili Powder, Chipotle - 2 Ounce
Morton Sea Salt, Fine - 17.6 Ounce
Brookshire's Black Pepper, Ground - 3.1 Ounce
That's Tasty Chives - 0.5 Ounce
Directions
- Cut eggs in half, and remove yolks to a bowl. Place whites on a platter, and set aside. To the yolks, add the pumpkin, mayonnaise, mustard, horseradish, paprika, chipotle powder, salt and pepper. Stir until smooth. Using a spoon, fill the cavity of the egg whites with a rounded spoonful of filling. Use a toothpick or fork to make ridges to resemble a pumpkin.
- Set a piece of chive diagonally into the filling to create a stem. Sprinkle with paprika. Cover with a damp paper towel, and chill until ready to serve.