Description
A delicious twist on deviled eggs featuring pumpkin and sage.
Ingredients
Scale
- 6 large eggs
- 1/2 cup canned pumpkin puree (not pie filling)
- 4–5 fresh sage leaves, chopped
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the eggs: Place in cold water, bring to a boil, cover, and let sit for 12 minutes. Transfer to an ice bath.
- Peel the eggs under running water. Slice in half lengthwise and scoop yolks into a bowl.
- Mix yolks with pumpkin puree, mayonnaise, chopped sage, mustard, salt, and pepper until smooth.
- Pipe filling into egg whites using a piping bag or zip-top bag with a snipped corner.
- Garnish with extra sage or paprika before serving.
Notes
- Ensure you use canned pumpkin puree and not pumpkin pie filling for the best flavor.
- Adjust salt and pepper to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 1g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 186mg