The Best Pumpkin Deviled Eggs with Curry
Unlike many recipes for pumpkin deviled eggs, these ones have actual pumpkin purée in the filling. With curry and cumin, the deviled eggs have warm and cozy flavors that are perfect for Thanksgiving or fall dinner parties. They are so easy, delicious, and have the cutest little pumpkin decoration on top!
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!
Notes
The cook time for hard-boiled eggs can vary by region, so if you have a method you like, go ahead and use your favorite. I learned this method in culinary school, and it works for me every time!
If the filling seems a little dry, add more mayonnaise, 1 Tablespoon (15 grams) at a time, until it's smooth and easier to pipe.
Curry powder varies wildly from brand to brand. Some are sweeter, some are spicier, etc. I recommend starting with 1 teaspoon and adding more to taste.
I like white pepper because it doesn't leave flecks in the filling. Of course, you can use black pepper if that's all you have.
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.
Serving: 1deviled egg, Calories: 63kcal, Carbohydrates: 1g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 94mg, Sodium: 108mg, Potassium: 54mg, Iron: 1mg
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