Introduction
These Pumpkin Deviled Eggs are the perfect autumnal twist on a classic appetizer. You get the familiar creamy, savory filling subtly enhanced with real pumpkin and warm smoked paprika. They’re a festive, flavorful, and impressive addition to any fall gathering.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24 deviled eggs
Ingredients
- 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
- 24 small fresh sage leaves or 12 large sage leaves hand torn in half
- 2 tablespoons olive oil (, divided)
- smoked paprika (, for sprinkling)
Instructions
- Prepare Eggs: Slice the peeled hard boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Arrange the white halves on a serving platter.
- Make Filling: To the bowl with yolks, add the softened cream cheese, pumpkin puree, mayonnaise, Dijon mustard, 1 tablespoon smoked paprika, apple cider vinegar, Kosher salt, and white pepper. Mash and mix thoroughly with a fork until completely smooth and creamy.
- Fry Sage Garnish: In a small skillet over medium heat, warm 1 tablespoon of olive oil. Carefully add the sage leaves and fry for 15-30 seconds until crisp but not browned. Transfer to a paper towel-lined plate.
- Pipe Filling: Spoon or pipe the yolk filling into the cavities of the egg white halves.
- Garnish: Top each deviled egg with one crispy sage leaf. Lightly drizzle or brush the remaining 1 tablespoon of olive oil over the filled eggs, then sprinkle with additional smoked paprika for color.
Variations
- Herb Swap: Instead of fried sage, top with a tiny sprig of fresh thyme or a small piece of crispy fried onion.
- Presentation: For a rustic look, simply spoon the filling into the whites instead of piping for a more textured, homemade appearance.
- Spicy Kick: Add a small pinch of cayenne pepper or a few drops of hot sauce to the filling mixture for a subtle heat.
- Bite-Sized: Use a melon baller to scoop small, round balls from peeled hard boiled eggs to create single-bite “pumpkin deviled egg balls.”
Tips for Success
- Ensure your cream cheese is truly softened to room temperature for a perfectly smooth filling without lumps.
- For the easiest peeling, use eggs that are at least 7-10 days old and shock them in an ice bath immediately after boiling.
- Fry the sage leaves just before serving to ensure they stay delightfully crisp.
- For a uniform look, wipe your knife clean between slicing each egg.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The filling may soften the crispy sage, so they are best enjoyed fresh. Deviled eggs are served cold and should not be reheated.
FAQ
Can I use sweet paprika instead of smoked paprika?
While you can, smoked paprika is key to the recipe’s signature warm, autumnal flavor. Using sweet paprika will result in a noticeably different and less complex taste.
Is the pumpkin flavor very strong?
No, it’s subtle. The pumpkin puree adds a hint of earthy sweetness and a beautiful color, but the dominant flavors are still the classic deviled egg with a smoky, savory depth.
My filling seems a bit loose. How can I thicken it?
Chill the filling in the refrigerator for 15-20 minutes before piping. You can also add a little more mashed egg yolk if you have any leftover.
Can I make these ahead of time?
Yes, you can boil and peel the eggs and make the filling 1 day ahead. Store the whites and filling separately in the fridge. Assemble and garnish just before serving.
What’s the best way to pipe the filling?
A piping bag with a star or large round tip creates a beautiful look, but a zip-top bag with a corner snipped off works perfectly well.
Why white pepper?
White pepper provides a gentle heat without the visible black specks, keeping the orange filling visually clean. You can substitute black pepper if necessary.
