These super cute little pumpkin-shaped deviled eggs not only look like pumpkin, they actually have real pumpkin in the filling. Who could resist munching on a few of these Pumpkin Deviled Eggs on Halloween? Or for Thanksgiving? Plus yes, they are really easy to make.
It’s garden harvest season here. Not quite pumpkin picking time. That comes later in October. I’ve been up to my ears in eggplant, zucchini, broccoli and tomatoes. Cucumbers too (although I’ve been making some of those into probiotic pickles). So lately I’ve been quite focused on enjoying my fresh garden harvest. It’s been fun, but also gets a little exhausting, you know the feeling? When you’ve put zucchini in everything. Eaten a cucumber and several tomatoes every day for … how many days?
I popped my head up out of my harvest work to check what my fellow bloggers are doing. And lo and behold, they’re already on the pumpkin train. Even though the pumpkins are still all out in the patch, everyone’s sipping on pumpkin spice lattes and eating all types of pumpkin-y things. I allowed myself to get swept away for a moment on the pumpkin train. And remembered: oh yes! I have frozen pumpkin in my freezer from last year. Yeah, that was back when I was just exhausted from processing the overabundance of pumpkin I had last autumn.
But right now, when I’m a little tired of all the other veggies I’ve been drowning in, a little pumpkin sounds wonderful. I started browsing pumpkin recipes and I ran across this cute idea from Country Living: pumpkin deviled eggs. SO cute! I actually walked to my freezer. And grabbed a package of pumpkin. Stuck it in the microwave to thaw. Then pulled out my Instant Pot to cook up the eggs. About 20 minutes later, I had me some adorable little pumpkin deviled eggs. Don’t you just want to run in the kitchen and make some right now?
My son thought they were really cute too. I love that they’re only 45 calories each. So I can “indulge” without indulging! What’s better than that?
Print
Smoky Pumpkin Deviled Eggs
- Prep Time: 15 min
- Cook Time: 5 min
- Total Time: 20 min
- Yield: 6 deviled eggs 1x
- Category: Appetizer
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 eggs
- 2 Tablespoons cooked pumpkin puree
- 1 Tablespoon mayo
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon prepared horseradish (or to taste)
- 1/2 teaspoon mustard
- A bit of Sriracha (to taste)
- Salt & freshly ground pepper, to taste
- For the stems: pickled asparagus stems or small pickles (cornichons)
Instructions
- Hard boil the eggs. I like to make mine in the Instant Pot on high pressure for 5 minutes, quick release, then plunge into ice water. Peel the eggs and give them a quick rinse to ensure there are no shells stuck to them.
- Cut the eggs in half lengthwise. Remove the yolks and place them in a small bowl and mash. Stir in the pumpkin, mayo, paprika, horseradish, mustard and sriracha. Taste and add salt & pepper to your liking.
- Carefully scoop the filling back into the egg white “shells”, trying to make them into a smooth circle shape. (You can also pipe the filling into the egg whites.) Wet your finger then smooth the yolk mixture into a circle shape. Use a fork to make ridges, then add bits of pickled asparagus stem (or other pickles) for stems. Serve and enjoy!
Notes
You can prep these ahead of time and store in a covered container in the fridge until serving time. They will also keep for several days in the fridge in a covered container.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 deviled egg (half an egg)
- Calories: 45
- Protein: 3g
Keywords: Appetizer, Pumpkin, Eggs, Gluten free, Heart healthy, Diabetic
6 comments
Oh, SO cute!! Bill loves deviled eggs, but I don’t make them very often. You’ve inspired me to whip up a few this week!!
Thanks Liz! That’s why I made a small batch … my kids don’t like them, but I love them. So this is just enough for me to snack on for a few days. 🙂
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