Spicy Pumpkin Deviled Eggs Recipe
I love putting a seasonal spin on classic dishes, and these Spicy Pumpkin Deviled Eggs are no exception. They combine the creaminess of mayonnaise and pumpkin puree with the bold flavors of Dijon mustard and cayenne pepper for a delightful balance of heat and earthiness.
The smoked paprika not only adds a hint of smokiness but also enhances the gorgeous golden color. And with only 64 calories per egg half and loads of protein, they’re a fall-friendly, no-holds-barred snack.
With a sprinkle of chives and a dusting of smoked paprika, they’re as pretty as they are tasty.
Ingredients
Eggs are high in protein and furnish a rich, creamy foundation for the filling.
Pumpkin puree in a can: Contributes fiber, a hint of sweetness, and a lot of nutrition.
Dijon mustard: Offers sharp, slightly spicy richness; boosts flavor depth and complexity.
Cayenne pepper: Provides fire; accelerates metabolism and supplies audacious flavor.
Smoked paprika: Imparts a smoky, savory taste; augments visual attractiveness when used as a dusting agent.
Ingredient Quantities
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon canned pumpkin puree
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- Chives, chopped (for garnish)
- Smoked paprika, for dusting
Instructions
1. Arrange the eggs in a single layer in a saucepan and cover them with water. Bring to a medium-high heat and ensure it reaches a boil, then remove from heat and let sit for 12 minutes.
2. Place the eggs in a bowl of ice water to cool completely, about 5-10 minutes. Then, shell the eggs.
3. Cut the peeled eggs in half lengthwise and gently remove the yolks into a mixing bowl.
4. Using a fork, mash the egg yolks until they are properly crumbled.
5. In a bowl, combine the following ingredients with the yolks and mix until creamy:
– Mayonnaise
– Canned pumpkin puree
– Dijon mustard
– Cayenne pepper
– Smoked paprika
6. Adjust the spices as necessary. Add salt and black pepper to taste to the yolk mixture, so that it is well seasoned.
7. Using either a spoon or a piping bag, refill the egg whites with the yolk mixture, dividing it evenly among the egg halves.
8. A light dusting of the tops of the filled eggs with smoked paprika really enhances the flavor of the eggs.
9. Chopped chives provide each egg with a burst of fresh color.
10. Enjoy as a spicy and festive appetizer that can be served immediately or stored in the refrigerator until you’re ready to serve.
Equipment Needed
1. Saucepan
2. Bowl for ice water
3. Mixing bowl
4. Fork
5. Spoon or piping bag
6. Cutting board
7. Knife
FAQ
- Can I make Spicy Pumpkin Deviled Eggs ahead of time?Indeed, they can be prepared a day ahead. Keep the egg whites and the yolk mixture apart, and put them together just before serving.
- Is there a substitute for cayenne pepper?If you favor a different kind of heat, you can use hot sauce or chili powder instead of cayenne pepper.
- What can I use instead of canned pumpkin puree?Homemade pumpkin puree is made by taking a pumpkin, roasting it, and then blending the flesh until smooth.
- How do I prevent the eggs from cracking while boiling?Begin with the eggs in cold water and take them to a gentle boil. Let them reach the boiling point gradually so as to not crack any of the eggs.
- Can I use regular paprika instead of smoked paprika?Certainly, you can use typical paprika, but its flavor won’t be as smoky.
- How should I store any leftovers?Keep any leftover deviled eggs in an airtight container and place them in the refrigerator. You can safely eat them for up to two days.
Substitutions and Variations
Greek yogurt can be used in place of mayonnaise for a tasty, tangy alternative.
Pumpkin puree in a can: For a slightly different flavor, use mashed sweet potato.
Dijon mustard: Use spicy brown mustard for a more intense flavor.
Cayenne pepper: Substitute with hot sauce for a liquid form of heat.
Chives: For a mild onion flavor, use finely minced green onions.