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Deviled eggs with yolks that resemble pumpkins.
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Pumpkin Deviled Eggs

Put a seasonal twist on everyone's favorite deviled eggs! Pumpkin Deviled Eggs look like pumpkins and are perfectly festive for fall.
Course Appetizer, Side Dish
Keyword Dijon Mustard, Fresh Parsley, Hard-Boiled Eggs, Mayonnaise, Paprika, Salt, Yellow Mustard
Dietary Need Vegetarian
Cooking Method Refrigeration
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 216kcal
Author Janis Hauser

Ingredients

  • 6 Eggs Hard-Boiled
  • 1/4 cup Mayonnaise
  • 1 tsp Yellow Mustard
  • 1 tsp Dijon Mustard
  • 1/8 tsp Salt
  • Parsley Fresh, for garnish
  • Celery Sliced into thin pieces
  • Paprika For garnish

Instructions

  • Slice boiled eggs in half long ways, scoop out egg yolk with a spoon and set aside.
  • Mix egg yolks in a bowl with mayonnaise, yellow mustard, Dijon mustard, salt, and paprika. Mix until you get a smooth and creamy texture.
  • Spoon the filling into a frosting bag with a basket weave tip. Fill egg shells with egg yolk mixture.
  • Snip a ½ inch parsley stem for each egg half and stick them into the top of each pumpkin deviled egg.

Nutrition

Calories: 216kcal | Carbohydrates: 1g | Protein: 10g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 268mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg