Description
A delicious and creamy twist on classic deviled eggs featuring pumpkin and curry.
Ingredients
Scale
- 6 large eggs
- 1/2 cup canned pumpkin puree
- 3 tablespoons mayonnaise
- 1 teaspoon curry powder
- 1 tablespoon freshly squeezed lemon juice
- to taste Salt
- to taste Pepper
Instructions
- Hard boil the eggs by placing them in a pot covered with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let sit for 12 minutes.
- Transfer the eggs to a bowl of ice water for cooling. Once cooled, peel and slice each egg in half lengthwise, scooping out the yolks into a mixing bowl.
- Mix the yolks with pumpkin puree, mayonnaise, curry powder, lemon juice, salt, and pepper until smooth.
- Spoon or pipe the filling back into each egg white half.
- Serve on a platter and garnish with paprika or fresh herbs if desired.
Notes
- This recipe can be made ahead of time and stored in the refrigerator.
- Feel free to adjust the seasoning to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Boiling, Mixing, Serving
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 80
- Sugar: 1g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 186mg