PUMPKIN DEVILED EGGS

Who knew deviled eggs could get this cute? These Pumpkin Deviled Eggs are not only a healthy, fall-inspired twist on a classic, but they’re also the perfect way to bring some festive fun to your table!

Prep Time 18

Cook Time 12

Total Time 30

Servings Deviled Eggs

Ingredients

6 large Eggs
2 tbsp Mayonnaise
1 tbsp Plain Greek Yogurt
1 tsp Dijon Mustard
1 tsp Apple Cider Vinegar
¼ tsp Paprika
¼ tsp Ground Turmeric (for colour)
Salt and Pepper to taste
Chives or Thinly Sliced Green Onions (for stems)
Paprika or Smoked Paprika (for garnish)

Instructions

Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let the eggs sit for 12 minutes.
Transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Peel the eggs and set aside.
Carefully cut each egg in half lengthwise. Gently scoop out the yolks and place them in a bowl.
Add the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, paprika, turmeric, salt, and pepper and mash with a fork until smooth and well combined.
Transfer the yolk mixture to a piping bag fitted with a star tip or use a small spoon to carefully fill each egg white half. Optional: Use the piping bag or a fork to create a "pumpkin" shape by making small ridges all around the filling. Arrange the pumpkin deviled eggs on a platter or plate. Sprinkle the tops of the filled eggs with paprika or smoked paprika for a bit of colour. Cut chives or green onions into small pieces and place them in the center of each "pumpkin" to act as the stems. Enjoy!

Nutrition