Just when you thought there wasn’t anything else you could possibly add pumpkin to, along comes the pumpkin deviled egg. At first you recoil with disgust, thinking there is no way that they could possibly taste good. Then you start to think about it. In fact, you find yourself unable to sleep, because you can’t stop thinking about it. Finally, you break down, deciding that you must give it a try. You discover that you have been missing something all of these years. Pumpkin Deviled Eggs aren’t a substitute for normal deviled eggs, but they are delicious, and they make for wonderful conversation at a picnic, cookout, party, or gathering. I just want to say thank you to the entire Delawder Family, for being my guinea pigs, and giving these eggs a chance.
- 6 Eggs, Hard-Boiled
- 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
- 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 processer.
- 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.
- It is always best to make deviled eggs on the day that you are serving them. They tend to liquefy after sitting an extended amount of time.
- I used a Honeycrisp apple for this recipe; make sure to use an apple with a firm texture, such as Rome, Braeburn, Pink Lady, or Granny Smith.
- This recipe makes a very creamy deviled egg, lessen the amount of mayo and pumpkin if you prefer a dry chunkier version.
- Everyone has their own way to boil and egg, this is mine. Bring a pot of water to a boil. Add eggs to the water slowly, with a slotted spoon. Turn cooking temperature down to medium. Cook eggs for 16 minutes. Remove eggs, placing them into a large bowl of ice water. After an hour, you can either peel the eggs, or place them in a refrigerator unpeeled; making sure to dry them off first with a paper towel, and place them in an air-tight container.
Hard-Boiled Egg Tips:
- Do not try to make hard-boiled eggs with fresh eggs, they will not peel well; buy eggs that are at least over a week old.
- Let your eggs come to room temperature before boiling; there is less of a chance for them to crack.
- The night before you plan on boiling your eggs, turn them upside down in their carton, and let them rest unrefrigerated overnight. This helps to get the yolk centered perfectly in the egg white.
- Chives or green scallions would make these eggs amazing; sprinkle them on just before serving.
- More bacon, because let’s just face it, bacon makes everything better.
ORIGINALLY POSTED 10/01/2013
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