Pumpkin Deviled Eggs
Every Christmas Eve, Ryan gets together with family for a big gathering, which always includes a pickle platter and deviled eggs. “I started trying to kick the deviled eggs up a notch, and this version is my favorite,” says Ryan. “They are really creamy and savory. It’s my favorite Christmas Eve snack, before the bird and ham of course.”
- 12 large eggs
- ½ cup roasted pumpkin purée
- 1 tablespoon Dijon mustard
- 3 tablespoons Duke’s mayonnaise
- ½ teaspoon cumin, toasted
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon crumbled blue cheese
- 1 scallion, thinly sliced
- Place the eggs in a saucepan with cold water. Bring to a boil. Once it boils, turn off the heat, and cover the saucepan with a lid. Set a timer for 8 minutes. Once the timer goes off, remove the lid and crack eggs with a spoon. Replace the lid and set a timer for 2 minutes. Then transfer the eggs to an ice water bath.
- Peel the eggs. Cut a small slice off the top and bottom and cut the eggs in half longways.
- Remove the yolks and place in a food processor with the pumpkin purée, mustard, mayonnaise, cumin, salt and pepper. Blend until texture is smooth but still thick. (Do not over-whip!)
- Pipe the yolk mixture into the egg whites, and garnish with blue cheese and scallions. Refrigerate until ready to serve.
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