Pumpkin Deviled Eggs
Just when you thought you couldn't add pumpkin to anything else - Give these delicious Pumpkin Deviled Eggs a chance!
Make This Recipe
Ingredients
- 6 Eggland's Best Hard-Cooked Peeled Eggs
- 1/3 cup mayonnaise
- 1/3 cup pumpkin puree
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/2 apple, very finely diced
- 2 slices of thick-cut bacon, chopped
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter
- 1/4 cup pecans
- pinch of kosher salt
Preparation
Melt butter with sugar, in a small skillet over medium heat, and then add the pecans and a pinch of salt.
Sauté the pecans for two to three minutes, and then spread in an even layer on a piece of aluminum foil; Set aside.
Halve the hard-boiled eggs, placing the yolks into a food processor.
Add mayonnaise, pumpkin puree, salt, coriander, and pepper; blend until everything is smooth.
Empty mixture into a medium size bowl, add finely diced apple, and stir until well combined.
Place mixture into a Ziploc bag, snip off a corner with a pair of scissors, and pipe filling evenly into the hard-boiled egg-whites.
Evenly crumble the pecan mixture on top of the eggs, and then add the bacon.
Check out the full recipe here.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1/2 egg |
|---|---|
| Calories | 108 |
| Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 85 mg |
| Sodium | 168 mg |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Protein | 3 g |