Description
A delightful twist on traditional deviled eggs, infused with creamy pumpkin and fall spices for a unique seasonal treat.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- Juice of 1/2 lemon
- 1 1/2 tsp Dijon mustard
- Kosher salt & freshly ground black pepper
- 2 tsp paprika
- 4 chives, cut into small pieces
Instructions
- Place your eggs in a single layer in a saucepan and cover with at least 2 inches of water. Bring to a rolling boil, then reduce the heat and cover the pot, cooking for just 1 minute.
- Remove from heat and let sit, covered, for 14 minutes. Then, rinse the eggs under cold water, cracking their shells carefully. Peel them gently under cool running water.
- Halve each egg lengthwise and scoop the yolks into a mixing bowl. Arrange the whites on a serving platter. Mash the yolks with mayonnaise, lemon juice, mustard, adding salt and pepper to taste.
- Spoon the yolk mixture into the egg whites. Dust paprika over the filling, covering it completely.
- Create ridges in the paprika, and position chives atop each egg piece to resemble pumpkin stems.
Notes
If you have leftovers, they can be stored in the refrigerator for up to 2 days in an airtight container. For a lighter option, consider using low-fat mayonnaise or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 half egg
- Calories: 60
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 180mg