Deviled eggs are a classic holiday treat, and this version takes it up a notch with a creamy, flavorful chili powder seasoned filling, lightly sweetened with just a touch of honey. Topped with easy-to-make buttery roasted and candied pumpkin seeds and a touch of flaky sea salt, these deviled eggs are the perfect fall side dish or appetizer. They’ll add a special touch to your holiday table or buffet and make a wonderful addition to your next gathering.
There are two types of people in this world. Those who wisely and correctly consider deviled eggs to be a side dish and won’t shovel them into their mouth until after grace has been said and their plate has been filled, and then those who brazenly walk casually by an egg plate and start scarfing them down before dinner as if they are an appetizer. I think you can guess which side I take in this deviled egg debate. If you are in my home and dare to touch a deviled egg before the meal is served, in my mind, you are a complete heathen. I may not say it, but you can darn well know that I am thinking it. Just take a look at my face as you’re shoving that pre-dinner egg into your mouth. Can you see the judgment? Sadly, I just so happen to have many friends who are guilty of this crime. Especially with these eggs. They’re flavorful, creamy, and topped with a buttery chili powder-flavored crunchy pumpkin seed brittle. They are, if I’m being honest, probably one of the best deviled egg recipes I have ever made. And y’all know that I’ve made a lot of deviled eggs. So, I guess I really can’t blame my friends for wanting to attack them at first sight, however, it takes everything I have in me to not scream, “Hands off till dinner you heathens.”
Ingredients:
Pumpkin Seeds:
- 1 Tablespoon Unsalted Butter
- 1/4 Cup Roasted and Salted Pepitas or Pumpkin Seeds
- 1 Tablespoon Honey
- 1 Teaspoon Chili Powder
Deviled Eggs:
- 12 Extra-Large Hard-Boiled Eggs
- 1/3 Cup + 2 Tablespoons Mayonnaise (Approximately)
- 1 Tablespoon Honey
- 2 Teaspoons Spicy Brown Mustard
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Finely Ground Black Pepper
- 1 Tablespoon Fresh Chives, Finely Chopped
- Flaky Sea Salt or Fleur de Sel for Garnishing
Directions:
Pumpkin Seeds:
- Melt the butter in a small sauté pan over medium heat.
- When the butter is melted, add the honey, pumpkin seeds, and chili powder.
- Stir constantly for 2 to 3 minutes, or until the pumpkin seeds become fragrant. Do not overcook or the pumpkin seeds will burn.
- Spread the coated seeds out thinly on a sheet of parchment paper.
- Allow to cool completely.
Deviled Eggs:
- Halve the deviled eggs lengthwise, placing the yolks into a medium bowl.
- Mash the egg yolks with the tines of a fork.
- Add the honey, mustard, chili powder, paprika, black pepper, and chives. Add 1/3 cup of mayonnaise. Stir well to combine. Add more mayo as needed until you get the perfect desired deviled egg consistency.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Break the candied pumpkin seeds up into small pieces and garnish each deviled egg with a few pieces of them, followed by a tiny bit of flaky sea salt.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- I always use extra-large eggs when making deviled eggs. If you are using smaller eggs, you may need to adjust the amount of mayonnaise used in this recipe, to prevent the filling from turning runny. Start with 1/3 cup of mayonnaise and then keep adding a tablespoon at a time as needed to create a creamy egg filling. This will help you to reach the perfect deviled egg consistency.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if you’re filling is too runny, you can use the extra yolks to solve that dilemma.
- You will have some candied pumpkin seeds left over. They make a great snack.
- If you are making these deviled eggs in advance, wait to garnish them with the candied pumpkin seeds and the flaky sea salt just before serving. This will prevent the pumpkin seeds from losing their crunchy texture.
Improvements:
- Add a 1/4 teaspoon of onion powder to the egg filling.
- I made two versions of this, one with mustard, and one without. If you are not using mustard, replace it with two teaspoons of extra mayonnaise.
- Fold a little bit of crispy crumbled bacon into the egg filling.
- Replace a little bit of the mayonnaise with canned pumpkin purée.
- CLICK HERE to see our many other mouth-watering deviled egg recipes.
Ingredients:
- 1 Tablespoon Unsalted Butter
- 1/4 Cup Roasted and Salted Pepitas or Pumpkin Seeds
- 1 Tablespoon Honey
- 1 Teaspoon Chili Powder
- 12 Extra-Large Hard-Boiled Eggs
- 1/3 Cup + 2 Tablespoons Mayonnaise (Approximately)
- 1 Tablespoon Honey
- 2 Teaspoons Spicy Brown Mustard
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Finely Ground Black Pepper
- 1 Tablespoon Fresh Chives, Finely Chopped
- Flaky Sea Salt or Fleur de Sel for Garnishing
Directions:
- Melt the butter in a small sauté pan over medium heat.
- When the butter is melted, add the honey, pumpkin seeds, and chili powder.
- Stir constantly for 2 to 3 minutes, or until the pumpkin seeds become fragrant. Do not overcook or the pumpkin seeds will burn.
- Spread the coated seeds out thinly on a sheet of parchment paper.
- Allow to cool completely.
- Halve the deviled eggs lengthwise, placing the yolks into a medium bowl.
- Mash the egg yolks with the tines of a fork.
- Add the honey, mustard, chili powder, paprika, black pepper, and chives. Add 1/3 cup of mayonnaise. Stir well to combine. Add more mayo as needed until you get the perfect desired deviled egg consistency.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Break the candied pumpkin seeds up into small pieces and garnish each deviled egg with a few pieces of them, followed by a tiny bit of flaky sea salt.
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20 Must-Try Thanksgiving Side Dishes
Even though the turkey usually gets all of the attention on Thanksgiving day, we all know that the side dishes are where it’s really at. In most households, each person has their own favorite side dish which they just can’t seem to celebrate the day without it, however, every year or so, it’s always nice to add a new one to the menu for a little bit of variety. Here, you’ll find several delicious Thanksgiving-worthy recipes to help you celebrate the big holiday.
Make sure to check out all of the other great “Holiday Side Dish Week” recipes below. A huge thanks to Hezzi-D’s Books and Cooks for hosting this event.
- Copycat Red Lobster Cheddar Bay Biscuits from Cheese Curd In Paradise
- Corn Souffle from Karen’s Kitchen Stories
- Creamy Garlic Mashed Potatoes from Blogghetti
- Easy Zucchini Casserole from Hezzi-D’s Books and Cooks
- Jeweled Rice from A Kitchen Hoor’s Adventures
- Pomegranate Acorn Squash with Burrata from Palatable Pastime
- Roasted Tomato Macaroni and Cheese from The Spiffy Cookie
- Spinach Souffle from A Day in the Life on the Farm
- Sri Lankan Spicy Potatoes from Magical Ingredients
- Sweet Chili Candied Pumpkin Seed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Truffle Risotto with Mushrooms and Asparagus from Art of Natural Living
