Pumpkin Deviled Eggs
Pumpkin Deviled Eggs are a festive fall twist on the classic appetizer. Creamy, savory, and made with pumpkin puree, they are perfect for autumn gatherings and holiday parties.
Ingredients
- 4 Large Eggs
- 2 tbsp mayonnaise
- 2 tbsp pumpkin puree
- 1 tbsp dijon mustard
- pinch of salt
- 8 chives sliced
Instructions
- Air fry the eggs at 280°F for 13 minutes. After that, use an oven mitten to carefully remove the eggs and soak them in a bowl of ice water until they are warm to the touch.
- Carefully remove the shell from the eggs then rinse the eggs under cold running water to make sure there are no small pieces of shell left on them.
- With a small pairing knife, cut the eggs in half and scoop out the yolks. Add them to a small bowl with the remaining ingredients and mix together well.
- Add the yolks back into the eggs and smooth the tops with a damp finger. Use a toothpick to draw on the lines of the pumpkin (cleaning the toothpick with every stroke for cleaner lines).
- Add a small piece of chives for the pumpkin stem and enjoy!
Notes
Optional: use a small pastry piping bag or ziplock sandwich bag to pipe the egg yolk mixture into the egg white
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