Gourmet Pumpkin Deviled Eggs with Toasted Pepitas
These Gourmet Pumpkin Deviled Eggs offer a delightful twist on a classic appetizer. Creamy pumpkin-infused yolks are perfectly spiced and topped with crunchy toasted pepitas, fresh chives, and a dusting of paprika, making them ideal for any autumn gathering or festive occasion.
Equipment
- medium-sized bowl
- fork
- serving platter
- piping bag (optional)
- star tip (optional)
Ingredients
Hard-Boiled Eggs
- 6 large eggs
- 1/4 cup unsweetened pumpkin puree
- 2-3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup optional, for subtle sweetness
- 1/4 teaspoon ground cinnamon
- ground nutmeg Pinch
- ground ginger Pinch
- ground cloves Pinch (or 1/4 teaspoon pumpkin pie spice blend)
- salt To taste
- freshly ground black pepper To taste
Garnish
- paprika for dusting
- fresh chives finely chopped, for sprinkling
- toasted pepitas for texture
Instructions
Prepare Eggs
- Slice each hard-boiled egg in half lengthwise and gently scoop out the yolks into a medium bowl; place the egg white halves on a serving platter.
Mash Yolks & Mix
- Mash the egg yolks until smooth, then add pumpkin puree, mayonnaise, Dijon mustard, and optional maple syrup.
Add Spices
- Stir in cinnamon, nutmeg, ginger, and cloves (or pumpkin pie spice blend) and mix thoroughly until creamy and well combined.
Season to Taste
- Season generously with salt and pepper, then taste and adjust seasonings, mayonnaise, or maple syrup as desired.
Fill Egg Whites
- Spoon the filling evenly into egg white halves, or pipe for a refined presentation.
Garnish & Serve
- Garnish with paprika, fresh chives, and toasted pepitas; serve immediately or chill until ready.
Notes
For best results, ensure eggs are fully cooled before slicing. Adjust spice levels to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.