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- 6 large eggs - 1/4 cup canned pumpkin puree - 2 tablespoons mayonnaise - 1 teaspoon Dijon mustard - 1/2 teaspoon pumpkin pie spice - 1/4 teaspoon sea salt - 1/8 teaspoon black pepper - 1 tablespoon chopped fresh chives (for garnish) - Paprika (for garnish) You can swap out the mayonnaise for Greek yogurt for a lighter option. Use sour cream if you like a tangy taste. If you want more spice, add a dash of hot sauce. For the pumpkin puree, fresh pumpkin works well if cooked and mashed. If you don’t have Dijon mustard, yellow mustard can do the trick. When buying eggs, look for ones with no cracks and a clean shell. Check the sell-by date on the carton. For pumpkin puree, choose a brand with no added sugar or spices. Fresh herbs should be vibrant and not wilted. Smell them to ensure they’re fresh. Look for firm, bright chives for the best garnish. {{ingredient_image_1}} Start by taking six large eggs. Place them in a pot. Fill the pot with water. Make sure the water covers the eggs by about an inch. Heat the pot on medium-high until the water boils. Once it boils, cover the pot and remove it from the heat. Let it sit for twelve minutes. After twelve minutes, take the eggs out. Use a slotted spoon to move them into a bowl filled with ice water. Let them cool in the ice water for five minutes. This makes them easier to peel. Gently tap each egg on a hard surface. Carefully peel them under running water. This helps remove the shell smoothly. Cut each peeled egg in half lengthwise. Use a small spoon to scoop out the yolks. Place the yolks in a mixing bowl. Add 1/4 cup canned pumpkin puree, 2 tablespoons mayonnaise, and 1 teaspoon Dijon mustard. Sprinkle in 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Take a fork and mash the yolk mixture until it is smooth and creamy. Taste it to see if you need more spices. Once it’s perfect, use a spoon or piping bag to fill the egg white halves with the mixture. Make sure to fill them generously for a tasty bite. Now comes the fun part! Sprinkle a pinch of paprika over the top of each filled egg. This adds color and flavor. Finally, chop some fresh chives and sprinkle them on top for a nice touch. Your pumpkin patch deviled eggs are now ready to impress! To get creamy deviled eggs, use fresh eggs. Fresh eggs help create a smooth filling. When boiling, don’t rush the cooling process. Ice water helps stop cooking and makes peeling easier. After peeling, mash the yolks well with a fork. This ensures no lumps in your filling. Pumpkin puree adds a lovely taste. For more flavor, add a bit of garlic powder. A dash of hot sauce gives a nice kick. Fresh herbs like dill or parsley can brighten the dish. Experiment with spices like smoked paprika for a twist. Always taste and adjust seasoning to your liking. Use a pot with a lid for boiling eggs. A whisk can mix the filling quickly. A piping bag makes filling eggs neat and fun. If you don’t have one, use a plastic bag with the corner cut. Keep your work area organized for a smooth cooking experience. Pro Tips Fresh Eggs for Better Peeling: Use eggs that are at least a week old for easier peeling. Fresh eggs tend to stick to the shell, making them harder to peel. Customize Your Seasoning: Feel free to adjust the amount of pumpkin pie spice to your taste. A little extra spice can enhance the pumpkin flavor. Presentation Matters: For a festive touch, consider using a piping bag to fill the egg whites. This gives your deviled eggs a professional look. Chill Before Serving: Allow the filled eggs to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together and enhances the taste. {{image_2}} To add heat to your pumpkin patch deviled eggs, try a spicy twist. Mix in some hot sauce or cayenne pepper to the filling. Start with just a dash and taste as you go. You can also swap out the Dijon mustard for spicy brown mustard. This will give your eggs a nice kick. For a fun touch, top with a slice of jalapeño or a sprinkle of crushed red pepper. This spicy version is great for those who love bold flavors. If you want a vegetarian option, there are easy swaps you can make. Replace the mayonnaise with Greek yogurt for a lighter, tangy flavor. You can also add finely chopped veggies like bell peppers or carrots for extra crunch. Try using avocado instead of the mayonnaise for a creamy twist. This will also add healthy fats. These options keep the dish fresh and tasty while staying meat-free. Garnishing your deviled eggs can be fun and creative. Use fresh herbs like cilantro or dill to brighten up the dish. For a colorful touch, sprinkle some paprika or smoked paprika on top. You can also add a few pumpkin seeds for crunch and a nutty flavor. Another idea is to drizzle a bit of balsamic glaze over the eggs for sweetness. These garnishes will make your pumpkin patch deviled eggs stand out. Experiment with different toppings to find your favorite! After you enjoy your pumpkin patch deviled eggs, store any leftovers in the fridge. Place them in an airtight container. Make sure to cover the eggs well. This keeps them fresh and safe. If you don’t have a container, wrap them in plastic wrap. Try to eat leftovers within two days for the best taste. Deviled eggs are best served cold, so reheating is not needed. If you want them warm, place them in a preheated oven at 350°F for a few minutes. Watch closely to avoid overcooking. You can also let them sit at room temperature for about 30 minutes before serving. These deviled eggs stay fresh for up to two days in the fridge. After that, they may lose flavor and texture. Always check for any off smells or changes in appearance. If in doubt, throw them out. For the best taste, make only what you plan to eat. This way, you enjoy the full flavor of your pumpkin patch deviled eggs. Yes, you can use fresh pumpkin. Cook and puree it to get a smooth texture. Canned pumpkin is easier and already smooth. It also has less water. Both options offer great taste. You can prepare the filling a day ahead. Store it in an airtight container in the fridge. Boil and peel the eggs the day of serving. Fill them with the mixture just before serving for best taste. Try serving these eggs on a pumpkin-shaped platter. You can also use mini pumpkins as serving bowls. Add some colorful fall leaves for decoration. This makes a fun, festive display. Yes, you can easily double or triple the recipe. Just use more eggs and adjust the other ingredients. Make sure you have enough serving space for all those tasty bites! To avoid green yolks, cool the eggs quickly after boiling. Use ice water right after cooking. Keep the cooked eggs away from high heat for long periods. This keeps your yolks bright and yellow! You’ve now learned how to make delicious deviled eggs from scratch. We explored the key ingredients, tips for fresh choices, and clever substitutions. I shared step-by-step instructions for cooking and garnishing your eggs. Plus, we discussed fun variations and storage tips. Deviled eggs can be both simple and exciting. With these techniques, you can impress friends at any gathering. Get creative and make them your own. You can enjoy this tasty dish any time!

Pumpkin Patch Deviled Eggs

A festive twist on classic deviled eggs with pumpkin puree and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 80 kcal

Ingredients
  

  • 6 large eggs
  • 1/4 cup canned pumpkin puree
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon chopped fresh chives (for garnish)
  • to taste paprika (for garnish)

Instructions
 

  • In a pot, place the eggs and fill it with enough water to cover them by about an inch. Bring to a boil over medium-high heat, then cover the pot, remove from heat, and let sit for 12 minutes.
  • After 12 minutes, carefully transfer the eggs to a bowl of ice water and let them sit for about 5 minutes to cool.
  • Tap each egg gently on a hard surface and peel under running water for easy shell removal.
  • Cut the peeled eggs in half lengthwise. Remove the yolks and place them in a mixing bowl. Add the pumpkin puree, mayonnaise, Dijon mustard, pumpkin pie spice, sea salt, and black pepper to the yolks.
  • Use a fork to mash and combine all the ingredients until smooth and creamy. Taste and adjust seasoning if necessary.
  • Spoon or pipe the pumpkin mixture back into the egg white halves.
  • Sprinkle a pinch of paprika over the top and add a few pieces of chopped chives for garnish.

Notes

Adjust seasoning to taste and use fresh chives for garnish.
Keyword appetizer, deviled eggs, fall recipe, pumpkin