If you’re looking for a truly unique deviled egg recipe to impress your friends, this is the one. These deviled eggs are flavored with pumpkin puree, ground coriander, and traditional deviled egg seasonings. Then these eggs are topped with toasted sweet buttery pecans and crispy chopped bacon. Pumpkin deviled eggs may sound strange, however, they’re about to change your entire world with their delicious flavor.
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.
Ingredients:
Pecans:
- 1 Tablespoon Unsalted Butter
- 1 Tablespoon Granulated Sugar
- 1/4 Cup Pecans
- Pinch of Kosher Salt
Deviled Eggs:
- 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
Directions:
Pecans:
- Melt the butter and sugar in a small skillet over medium heat.
- When the butter and sugar are melted together, add the pecans and a pinch of salt.
- Sauté the pecans for 2 to 3 minutes, or until toasted.
- Spread the toasted pecans in an even layer on a piece of aluminum foil; set aside.
Deviled Eggs:
- Halve the hard-boiled eggs, placing the yolks into a food processor.
- Add the mayonnaise, pumpkin puree, mustard, salt, ground coriander, and pepper to the food processor; blend until everything is smooth.
- Empty the mixture into a medium-sized bowl, add the finely diced apple, and stir until well combined.
- Place the mixture into a large plastic resealable bag, snip off a corner with a pair of scissors, and then pipe the filling evenly into the well of each hard-boiled egg white.
- Evenly crumble the pecan mixture on top of the eggs, and then add the bacon.
Suggestions:
- It is always best to make deviled eggs on the day that you are serving them. They tend to liquefy after sitting for 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 of boiling an egg, this is mine. Bring a pot of water to a boil. Add eggs to the water slowly, with a slotted spoon. Turn the 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.
- 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.
Improvements:
- Chives or green scallions would make these eggs amazing; sprinkle them on just before serving.
- Add more bacon, because let’s just face it, bacon makes everything better.
- CLICK HERE for more great deviled egg recipes.
Ingredients:
- 1 Tablespoon Unsalted Butter
- 1 Tablespoon Granulated Sugar
- 1/4 Cup Pecans
- Pinch of Kosher Salt
- 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
Directions:
- Melt the butter and sugar in a small skillet over medium heat.
- When the butter and sugar are melted together, add the pecans and a pinch of salt.
- Sauté the pecans for 2 to 3 minutes, or until toasted.
- Spread the toasted pecans 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 the mayonnaise, pumpkin puree, mustard, salt, ground coriander, and pepper to the food processor; blend until everything is smooth.
- Empty the mixture into a medium-sized bowl, add the finely diced apple, and stir until well combined.
- Place the mixture into a large plastic resealable bag, snip off a corner with a pair of scissors, and then pipe the filling evenly into the well of each hard-boiled egg white.
- Evenly crumble the pecan mixture on top of the eggs, and then add the bacon.
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MORE GREAT DEVILED EGG RECIPES
Chunk Sweet & Spicy Black Olive Deviled Eggs
This “Pumpkin Deviled Eggs” recipe has been featured by Eggland’s Best. CLICK HERE to see the recipe.
This “Pumpkin Deviled Eggs” recipe was a Best Foods Blue Ribbon Winner.
