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Pumpkin Deviled Eggs
Full of fall flavor and topped with crispy sage, these Pumpkin Deviled Eggs are the perfect creamy appetizer to add to your holiday spread.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 24 eggs
Calories: 76 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
Pumpkin Deviled Eggs:
- 12 hard boiled eggs , cooled and peeled
- 2 ounces cream cheese , softened
- 1/3 cup pumpkin puree
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 tablespoon apple cider vinegar
- 1/2 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:
- Cut each egg 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.
- Optional: Mash the yolks with a fork or run them through a potato ricer for super smooth texture.
- Add the cream cheese, blending until smooth. Stir in the pumpkin puree, mayonnaise, Dijon mustard, paprika, apple cider vinegar, salt and pepper. Blend until smooth and tinged orange.
- Transfer the mixture to a large plastic bag or piping bag. 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.
Cup of Yum
Topping:
- Heat 1 tablespoon of the olive oil in a small frying pan over medium heat. Fry 4-5 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. 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 Information
Calories
76kcal
(4%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.004g
Cholesterol
97mg
(32%)
Sodium
109mg
(5%)
Potassium
50mg
(1%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
837IU
(17%)
Vitamin C
0.2mg
(0%)
Calcium
17mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 24eggs
Amount Per Serving
Calories 76
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 97mg | 32% |
| Sodium | 109mg | 5% |
| Potassium | 50mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 837IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.