Ingredients
Scale
- 12 eggs
- 5 tablespoons pumpkin puree
- 3 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon smoked paprika
- pinch of salt and pepper
- fresh chives and parsley
Instructions
- Place the eggs in a large pot of cold water and cover with a lid. Bring to a boil, then turn off the heat and let them sit for 12 to 15 minutes.
- Prepare a large bowl with cold water and ice. Move the eggs from the hot water to the cold water for 2 to 3 minutes.
- Peel the hardboiled eggs and halve them, placing the whites on a tray.
- Separate the yolks into a mixing bowl and keep the whites on the tray.
- Mix the egg yolks with pumpkin puree, mayonnaise, dijon mustard, lemon juice, smoked paprika, salt, and pepper until well combined.
- Transfer the yolk mixture to a piping bag and fill the egg whites without overfilling.
- Pipe four lines on each egg white to mimic pumpkin lines.
- Add a small piece of chive and parsley at the top of each for a stem.
- Serve immediately or refrigerate for up to 2 days.
Notes
For added flavor, experiment with different spices in the yolk mixture.
Make sure to cool the eggs quickly to ensure easy peeling.
These can be made a day in advance for convenience.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling, Mixing, Piping
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 70mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg