Full of fall flavor and topped with crispy fried sage leaves, these Pumpkin Deviled Eggs are the perfect creamy appetizer to add to your holiday spread.
Why You’ll Love These Pumpkin Deviled Eggs
Easy, creamy, delicious- what’s not to love about this fun fall appetizer recipe?
- Pumpkin, but make it savory – We all love pumpkin spice lattes and pumpkin bread, but I also love indulging in savory pumpkin recipes.
- Great for the holidays – Adding these as an appetizer to your holiday spread is always a good idea.
- Fun twist on a classic – I could eat about a dozen deviled eggs, and when you add a fun pumpkin twist like this on it? I’m sold!
Ingredients
All of these pumpkin deviled egg ingredients can easily be found at your local grocery store.
- Hard boiled eggs – Any time a recipe calls for eggs, assume it means large eggs. Adding to a bowl of ice water before peeling can help the peeling process go smoother.
- Cream cheese – This adds a tang to the filling that can’t be beat. It is much easier to work with when it if softened to room temperature.
- Pumpkin puree– These are savory deviled eggs, so make sure you’re using pumpkin puree and pumpkin pie filling.
- Mayonnaise – Most people add bottled mayonnaise, but homemade mayonnaise is SO much better.
- Dijon mustard – Of course you can use any type of mustard, but I like the flavor and toothiness of dijon.
- Apple cider vinegar – To add a little acidity to the creamy mayonnaise, we use a splash of apple cider vinegar.
- Kosher salt – Different salts measure differently, so keep that in mind if choosing another salt.
- Ground white pepper – I like that white pepper had a little bit more mild of a flavor than black, but you can use black pepper is you prefer.
- Smoked paprika – Plain paprika is just crushed dried chilies (mostly mild), while smoked paprika uses chilies that are smoked with oak, dried and then crushed. This lends a much stronger and earthy flavor and scent.
- Fresh sage leaves – Sage is the perfect fresh herb to pair with pumpkin. It also adds some green and makes the perfect garnish.
- Olive oil – We just need to add a little oil to the pan when frying the sage leaves for garnish.
Variations
You can easily make these pumpkin deviled eggs your own. Here are some fun suggestions to start with.
- Mayonnaise – Instead of using mayo, other options include plain yogurt, avocado, creme fraiche and some people even use freshly whipped cream.
- Mustard – Basic yellow mustard is fine, but Dijon, a horseradish, spicy mustard, brown, beer, wine laced or even honey Dijon will give your eggs some edge.
- Spicy – Turn up the heat by adding a dash of black pepper, or even a teaspoon or two or hot sauce or sriracha,
- Crunch – Add some crunch to your deviled eggs. Bacon, chives, whole grain mustard, seasoned bread crumbs will all add that texture.
- Deviled Egg Flight – This is a fun way to take a few different toppings and flavors and mix them together on a serving platter.
How to Make Pumpkin Deviled Eggs
You are going to love how easy it is to make this easy fall appetizer.
- Cut 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.
- Mash yolks. Mash the yolks with a fork or run them through a potato ricer for super smooth texture.
- Add remaining ingredients. 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.
- Add to piping bag and chill. Transfer the mixture to a large plastic bag or piping bag. Chill for at least 30 minutes before filling the egg white shells.
- Fill eggs. When assembling, snip the corner of the plastic bag and fill each egg white well with the filling.
- Fry sage leaves. Heat olive oil in a small frying pan over medium heat. Fry a few 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.
- Add garnishes to eggs. Top each with one fried sage leaf and a hefty sprinkle of smoked paprika.
Tips for Perfect Deviled Eggs
Making deviled eggs can be simple, but follow these tips to get the perfect pumpkin deviled eggs every time.
- Mix egg yolks before adding any other ingredients. Use a cheese grater, a ricer or a potato masher to get egg yolks as fine and smooth as you can.
- Add other ingredients slowly, starting with mayonnaise or other creamy base. If you add watery ingredients first, then it just flops around and never fully creams.
- Use an electric mixer or stand mixer. No matter what you say, hand and arm strength will never beat a small machine.
- Don’t overmix. While it seems tempting, don’t overmix. It tends to get gummy.
- Mayonnaise. Beyond the egg yolk, you will be adding another creamy texture. Most people add bottled mayonnaise, but homemade mayonnaise is SO much better.
Storage and Freezing
How to Store Leftover Pumpkin Deviled Eggs
You can store any leftover deviled eggs in an airtight container in the refrigerator. They should stay for up to four days.
Can I Freeze Deviled Eggs?
Unfortunately, I don’t recommend freezing deviled eggs.
More Holiday Recipes
When Thanksgiving approaches, food is on the brain constantly. These are some of my favorite unique Thanksgiving recipes that I know you’ll love too.
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.
Servings: eggs
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.
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
Calories: 76 kcal, Carbohydrates: 1 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 2 g, Trans Fat: 0.004 g, Cholesterol: 97 mg, Sodium: 109 mg, Potassium: 50 mg, Fiber: 0.2 g, Sugar: 1 g, Vitamin A: 837 IU, Vitamin C: 0.2 mg, Calcium: 17 mg, Iron: 0.4 mg
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