Ingredients
Scale
- 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