Curried Pumpkin Deviled Eggs (with Real Pumpkin!)
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Pumpkin and curry are a dream combo, so naturally, I had to use it in these pumpkin deviled eggs. Unlike other recipes that just use the pumpkin shape as a decoration, I actually use real pumpkin in the filling. And they have curry, which gives these deviled eggs a warm, cozy flavor that’s lovely with Thanksgiving dinner or a fall dinner party.
It’s orange food season, which also means it’s pumpkin-shaped food season. It started with this pumpkin cheese ball, which inspired my pumpkin-shaped baked brie. But deviled eggs were the obvious next choice.
A lot of other recipes I’ve seen look delicious, but they’re just regular deviled eggs with food coloring. For literally no reason at all, I felt very passionately about including actual pumpkin in the filling, and here we are. The filling is naturally orange and super creamy, with a little bit of sweetness from the pumpkin.
I also added curry because my mom makes the best pumpkin curry soup, and I dream about it all year. Of course, you can use whatever spices you like here. But I love how the curry, cumin, and cayenne cut through the more herbal rosemary/thyme/sage flavors in other Thanksgiving dishes.
In terms of boiling the eggs, my best tip is the one I learned when I was in culinary school: use older eggs! Please note that I don’t mean eggs that are rotten lol. But eggs that are at least 1 week old (preferably 2 weeks!) peel about 100x easier. So do with that info what you will.
And if you’re looking for more apps you can make for Friendsgiving, harvest parties, and more, don’t forget about my cranberry brie tartlets or these elegant (but easy) bacon-wrapped dates with goat cheese!
Concentrated pumpkin
The first time I made this recipe, the filling was too watery from the pumpkin purée. I wanted to think of a way to thicken it, and then I remembered my Bloody Mary deviled eggs, which use tomato paste to give the filling an intense tomato-y flavor. So I decided to reduce the pumpkin purée into a thicker paste, and it worked beautifully!
Filling directions
You can prep everything in advance, but I would assemble the eggs right before serving, so the filling doesn’t dry out. If you do have leftovers, store them in an airtight container and refrigerate for 2-3 days.
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The Best Pumpkin Deviled Eggs with Curry
Ingredients
- 12 large eggs room temperature
- 2 Tablespoons white vinegar (30 milliliters)
- Kosher salt as needed – I use Morton
- 1/2 cup canned pumpkin purée not pumpkin pie filling (120 grams)
- 6 Tablespoons good mayonnaise like Best Foods (90 grams)
- 1 Tablespoon sherry vinegar (15 milliliters)
- 1-2 teaspoons yellow curry powder to taste
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika more for garnish
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne more or less to taste
- 1-2 pinches granulated sugar
- White pepper or black pepper, to taste
- Fresh chives for decoration
Equipment
- Large star piping tip and piping bag
Instructions
Boiled eggs
- Bring a large pot of water to a rolling boil, and add the white vinegar and 2 teaspoons of Kosher salt. (The vinegar and salt make peeling eggs much easier!) Then, use a slotted spoon to gently lower the eggs into the boiling water. Boil for 30 seconds, and then reduce the heat to a simmer. Cover and simmer the eggs for 11-12 minutes.
- Meanwhile, fill a large bowl with ice water. Once the eggs are finished cooking, use a slotted spoon to transfer them from the simmering water to the ice water. Let them cool for 10-15 minutes to keep them from cooking further.
- Working one at a time, gently crack and peel each hard-boiled egg. Refrigerate the eggs in an airtight container until they're completely cold.
Pumpkin Concentrate
- While the eggs are cooling, add the pumpkin purée to a small saucepan and set it over medium-low heat. Cook, stirring constantly, until the water evaporates and the purée is very thick and dark orange. Spoon the concentrate into a small bowl and cool completely. You should have 1/4 cup (60 grams) of pumpkin concentrate.
Deviled Eggs
- Once the hard-boiled eggs are cooled, cut each in half vertically. Use a spoon to scoop the egg yolks into a medium bowl. Set the egg whites aside for later.
- Add the cooled pumpkin concentrate, mayonnaise, sherry vinegar, 1 teaspoon of curry powder, cumin, chili powder, paprika, garlic powder, cayenne, and sugar to the egg yolks. Season with Kosher salt and white pepper (or black pepper) to taste. Use a hand mixer with beaters to combine the mixture until it's completely smooth. Taste and add salt, pepper, or other seasonings, as needed.
- Use a rubber spatula to spoon the filling into a piping bag fitted with a large star tip. (Alternatively, you can use a zipper bag with the tip cut off.) Evenly pipe the filling into the center of each egg white, gently "swiping" the filling at the top to create a rounded pumpkin shape.
- Slice the chives until they are about 1/2-inch long. Press a chive into the top of each pumpkin to create a "stem". Garnish the deviled eggs with more paprika if desired. Enjoy!
