Pumpkin Deviled Eggs

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Pumpkin Deviled Eggs
Prep Time
15 min
Cook Time
15 min
12 servings
Recipe by: Colleen from faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com

Just when you thought you couldn't add pumpkin to anything else - Give these delicious Pumpkin Deviled Eggs a chance!


  • 6 Eggland's Best Hard-Cooked Peeled Eggs
  • 1/3 cup mayonnaise
  • 1/3 cup pumpkin puree
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 apple, very finely diced
  • 2 slices of thick-cut bacon, chopped
  • 1 tablespoon granulated sugar
  • 1 tablespoon unsalted butter
  • 1/4 cup pecans
  • pinch of kosher salt


Serving Size
1/2 egg
10 g
  Saturated Fat
2 g
85 mg
168 mg
3 g
Dietary Fiber
1 g
3 g

Melt butter with sugar, in a small skillet over medium heat, and then add the pecans and a pinch of salt.

Sauté the pecans for two to three minutes, and then spread in an even layer on a piece of aluminum foil; Set aside.

Halve the hard-boiled eggs, placing the yolks into a food processor.

Add mayonnaise, pumpkin puree, salt, coriander, and pepper; blend until everything is smooth.

Empty mixture into a medium size bowl, add finely diced apple, and stir until well combined.

Place mixture into a Ziploc bag, snip off a corner with a pair of scissors, and pipe filling evenly into the hard-boiled egg-whites.

Evenly crumble the pecan mixture on top of the eggs, and then add the bacon.

Check out the full recipe here.

Filed Under: Appetizer, Side Dish

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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