Pumpkin Deviled Eggs
Servings: 24 eggs
Calories: 76kcal
Creamy Pumpkin Deviled Eggs made with real pumpkin puree, cream cheese, Dijon mustard and smoked paprika, then finished with crispy fried sage. An easy savory pumpkin appetizer for Thanksgiving and fall entertaining.
Print Recipe
Ingredients
Pumpkin Deviled Eggs:
- 1/3 cup pumpkin puree
- 12 hard boiled eggs , cooled and peeled
- 2 ounces cream cheese , softened
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon coarse Kosher salt
- 1/4 teaspoon ground white pepper
Topping:
- 24 small fresh sage leaves or 12 large sage leaves hand torn in half
- 2 tablespoons olive oil , divided
- smoked paprika , for sprinkling
Instructions
Pumpkin Deviled Eggs:
- In a small saucepan, heat the 1/3 cup pumpkin puree over medium heat. Flatten and sear for 1-2 minutes, then flip and repeat. Puree should be thicker, darker and fragrant. Remove from heat and allow to cool slightly.
- Cut each 12 hard boiled eggs in half and pop out the yolk into a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment, setting aside the whites on a serving platter.
- Mash the yolks with a fork or run them through a potato ricer for super smooth texture.
- Add the softened 2 ounces cream cheese, blending until smooth. Stir in the 1/2 cup mayonnaise, pumpkin puree, 1 tablespoon Dijon mustard, 1 tablespoon smoked paprika, 1 tablespoon apple cider vinegar, 3/4 teaspoon coarse Kosher salt and 1/4 teaspoon ground white pepper. Blend until smooth and creamy.
- Transfer the mixture to a large plastic bag or piping bag fitted with a round tip. Chill for at least 30 minutes before filling the egg white shells.
- When assembling, snip the corner of the plastic bag and fill each egg white well with the filling. Top each with one fried sage leaf and a hefty sprinkle of smoked paprika.
Topping:
- Heat 2 tablespoons olive oil in a small frying pan over medium heat. Fry 4-5 sage leaves at a time, about 30 seconds per leaf. Do not wait until the edges start to brown or curl. Remove to a paper towel lined plate.
- Continue with remaining leaves and add 1 tablespoons olive oil if the pan starts to get dry. It might not be necessary. Store in an airtight container at room temperature until ready to assemble.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 76kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 97mg | Sodium: 109mg | Potassium: 50mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 837IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.4mg
