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+ servings

Pumpkin Deviled Eggs

Chef Ryan Trimm
These creamy and savory deviled eggs are elevated with the addition of pumpkin puree.
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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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