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Pumpkin Deviled Eggs

Chef Ryan Trimm, Sweet Grass & Sunrise Memphis

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.”

holiday recipes

Take your holiday deviled eggs up a notch like Chef Ryan Trimm of Sweet Grass. His creamy and savory twist on this Southern classic contains roasted pumpkin puree! Image: Sweet Grass

Pumpkin Deviled Eggs

Chef Ryan Trimm
These creamy and savory deviled eggs are elevated with the addition of pumpkin puree.
5 from 1 vote
Course Appetizer
Servings 24 deviled eggs


  • 12 large eggs
  • ½ cup roasted pumpkin purée
  • 1 tablespoon Dijon mustard
  • 3 tablespoons Duke’s mayonnaise
  • 1/2 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.


Garnish with 2 tablespoons toasted Pepita pumpkins seeds, if desired.
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Bon appétit!


Find more holiday recipes from local chefs here!

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