Spicy Pumpkin Deviled Eggs
These Spicy Pumpkin Deviled Eggs are a fun, fall appetizer. Made with pumpkin puree, there's no need to use mayo. And you get a peppery kick from harissa paste
Prep Time 15 minutes
Total Time 15 minutes
- 6 large eggs hard boiled and peeled
- 5 tablespoons pumpkin puree
- 1 tablespoon harissa paste
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- paprika for serving
- chives or rosemary for serving
Slice the eggs in half lengthwise, and remove the yolks to a bowl.
Mash the yolks, and stir in pumpkin, harissa paste, and lemon juice.
Mash until smooth. Season with salt and pepper. Taste and add pumpkin, harissa paste, lemon juice, salt and/or pepper if desired.
Spoon mixture back into egg whites, and use a toothpick to add ridges to the pumpkin mixture. Add a small piece of chive or rosemary as the stem to your pumpkin. Enjoy!