Description
Pumpkin sage deviled eggs are a seasonal delight that put a creative twist on a classic appetizer. These creamy, vibrant bites blend rich pumpkin puree with fresh sage and tangy Dijon mustard, offering a burst of flavor that is both comforting and sophisticated. Perfect for gatherings or cozy nights in, these deviled eggs are sure to impress your guests and elevate your culinary repertoire.
Ingredients
Scale
- 6 large eggs
- ½ cup canned pumpkin puree
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp fresh sage, finely chopped
- Salt and pepper to taste
Instructions
- Boil the eggs by placing them in a pot covered with cold water. Bring to a boil over medium heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
- Transfer the eggs to an ice bath for 5 minutes to cool. Peel under running water if necessary.
- Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl.
- Add pumpkin puree, mayonnaise, Dijon mustard, chopped sage, salt, and pepper to the yolks. Mix until smooth.
- Spoon or pipe the filling back into the egg whites.
- Garnish with extra chopped sage and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg (approximately 30g)
- Calories: 60
- Sugar: 0g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg