Description
Pumpkin Deviled Eggs combine creamy egg yolks, pumpkin puree, cream cheese, Dijon mustard, and smoked paprika for a savory autumn twist on the classic appetizer. Crispy fried sage adds an aromatic, elegant finish perfect for Thanksgiving and fall gatherings.
Ingredients
12 hard boiled eggs, cooled and peeled
2 ounces cream cheese, softened
1/3 cup pumpkin puree
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon smoked paprika
1 tablespoon apple cider vinegar
1/2 teaspoon coarse Kosher salt
1/4 teaspoon ground white pepper
24 small fresh sage leaves or 12 large sage leaves, hand torn in half
2 tablespoons olive oil, divided
Smoked paprika, for sprinkling
Instructions
- Cut each hard boiled egg in half lengthwise. Remove the yolks and place them in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Arrange the egg whites on a serving platter.
- For an extra-smooth filling, thoroughly mash the yolks with a fork or pass them through a potato ricer.
- Add the softened cream cheese and blend until smooth. Add the pumpkin puree, mayonnaise, Dijon mustard, smoked paprika, apple cider vinegar, salt, and white pepper. Blend until creamy, smooth, and evenly orange.
- Transfer the filling to a large plastic bag or piping bag and refrigerate for at least 30 minutes to firm.
- While the filling chills, heat 1 tablespoon olive oil in a small frying pan over medium heat.
- Fry 4 to 5 sage leaves at a time for about 30 seconds per leaf, removing them before the edges begin to brown or curl. Transfer to a paper towel-lined plate to drain.
- Continue frying the remaining sage leaves, adding more of the reserved olive oil as needed. Allow the sage to cool completely.
- When ready to serve, snip a corner from the plastic bag or use the piping bag to generously fill each egg white half with the chilled pumpkin filling.
- Top each deviled egg with one crispy sage leaf and a generous sprinkle of smoked paprika. Serve chilled.
Notes
Use plain pumpkin puree rather than sweetened pumpkin pie filling.
For extra heat, add a small amount of cayenne pepper or hot sauce to the filling.
Whole-grain or spicy brown mustard can be substituted for Dijon mustard for a different flavor and texture.
Finely chopped chives or parsley can be mixed into the filling or used instead of fried sage as a garnish.
For make-ahead preparation, refrigerate the filling and egg whites separately and assemble closer to serving time.
Store cooled fried sage separately in an airtight container at room temperature and add it just before serving to preserve its crisp texture.
Store leftover assembled deviled eggs in an airtight container in the refrigerator for 2 to 3 days.
Serve the deviled eggs chilled and do not reheat them.
Freezing is not recommended because the egg whites can become rubbery and the creamy filling may separate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and Frying
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 75 kcal
- Sugar: 1 g
- Sodium: 125 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 95 mg
