Pumpkin Spiced Deviled Eggs

Pumpkin puree and hint of nutmeg make these Pumpkin Spiced Deviled Eggs a delicious, inventive appetizer that’s perfect for your fall celebrations.

The Friendsgiving Spread

This recipe is part of the Friendsgiving Spread, filled with charming details and inventive and delicious twists on your favorite holiday dishes. From appetizers to the main dish, sides and dessert, everything on the menu is planned carefully so all you have to do it put it together. Or, better yet, make it a potluck affair with your friends, for a meal and a memory you will cherish making together.

The Devil’s in the Details

I love a good detail. Like the cornichon in these Pumpkin Spiced Deviled Eggs. They look like such inviting, delicious little pumpkins, ready to be gobbled up at your Friendsgiving dinner. So cute, right? Deviled eggs are a staple at our Thanksgiving dinners, and I was so excited to add a fun twist to a family favorite.

How to Hard-Boil Eggs

You’ll want to prepare in advance by making hard-boiled eggs. My Basics by The BakerMama tutorial makes hard-boiling eggs easy and fool-proof! And they can be stored in an airtight container in the refrigerator for up to five days.

The addition of pumpkin puree makes these deviled eggs some of the smoothest you’ll ever sink your teeth into. And a hint of nutmeg adds just the right touch for a fall celebration.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Hard boiled eggs (see instructions here or buy already hard-boiled from the store)
• Mayonnaise
• Pumpkin puree
• Spicy brown mustard
• White vinegar
• Kosher salt
• Ground black pepper
• Smoked paprika
• Nutmeg
• Cornichons, sliced in half lengthwise & then each half in half again
• Smoked paprika, for garnishing

Supplies:

• Medium mixing bowls

How to Make Pumpkin Spiced Deviled Eggs

• First, slice the peeled hard boiled eggs in half lengthwise, removing yolks to a medium bowl, and place the whites on a serving platter.
• Then mash the yolks with a fork. Add mayonnaise, pumpkin puree, spicy brown mustard, white vinegar, salt, pepper, paprika and nutmeg.
• Mix well until smooth. Taste and add more salt and/or pepper, if desired. 
• Then, either using a small spoon or a baggie snipped at the corner, fill the inside of the egg whites with the yolk mixture.

• Place cornichon above the yolk mixture to look like a stem. Keep refrigerated until ready to serve. Finally, garnish with paprika just before serving. Enjoy!

If you make these Pumpkin Spiced Deviled Eggs for your Friendsgiving or Thanksgiving feast, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I love seeing how inspired and creative y’all get with the recipes I share. Enjoy and happy dipping!

xoxo,

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