Halloween Pumpkin Deviled Eggs
Total Time: 35 mins
Serves 12
These cute little pumpkin deviled eggs are a fun and festive twist on the classic recipe! By adding just a sprinkle of paprika and some pumpkin, you can easily turn regular deviled eggs into adorable pumpkin-shaped appetizers—perfect for Halloween, Thanksgiving, or any fall gathering.
Not only are they cute, but eggs are also super healthy, especially the yolk! While eating eggs might raise your cholesterol slightly, studies show that it doesn’t increase your risk of heart disease. In fact, cholesterol is really important for your body because it’s the building block for all your steroidal hormones—like estrogen and progesterone—so if your cholesterol is low or you’re dealing with hormone imbalances, eating eggs regularly can help.
And that’s not all! Eggs are loaded with important nutrients like vitamins A, D, E, B12, omega-3s, folates, and even a complete protein profile. These nutrients are especially important for your reproductive health, and many of them are tough to get from supplements or plant-based sources.
In Chinese medicine, eggs are considered one of the best foods to nourish Jing (reproductive essence) and Blood, which are key for fertility and overall reproductive health. So next time you’re whipping up a batch of these pumpkin deviled eggs, you’ll know you’re not just making something cute—you’re making something incredibly nutritious too!
INGREDIENTS
12 hard boiled eggs
5 Tbsp. canned pure pumpkin
3 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
2 tsp. prepared horseradish
1 tsp. smoked paprika
Kosher salt and freshly ground black pepper
6 small cornichons
INSTRUCTIONS
Peel eggs and cut in half lengthwise. Remove yolks and set whites aside.
Process yolks, pumpkin, mayonnaise, mustard, horseradish, and paprika in a food processor until smooth, about 30 seconds. Season with salt and pepper.
Transfer yolk mixture to a large zip-top bag. Cut a 3/4-inch hole in one corner of bag. Pipe filling into well of each egg white. Smooth yolk mixture with a damp finger. Make ridges on yolks with a fork.
Cut cornichon in half lengthwise, then crosswise, creating 24 pieces. Place 1 cornichon at one end of each yolk, creating a stem. Cover with a damp paper towel and chill up to 2 hours (if desired).
photo and recipe inspiration to Country Living
