Curried Pumpkin Deviled Eggs (with Real Pumpkin!)

Pumpkin and curry are a dream combo, so naturally, I had to use it in these pumpkin deviled eggs. Unlike other recipes that just use the pumpkin shape as a decoration, I actually use real pumpkin in the filling. And they have curry, which gives these deviled eggs a warm, cozy flavor that’s lovely with Thanksgiving dinner or a fall dinner party.

Author: Sunday Table

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 24 deviled eggs

Calories: 63 kcal per serving

Ingredients

12 - eggs
2 tablespoons - white vinegar
Kosher salt
½ cup - canned pumpkin purée
6 tablespoons - good mayonnaise
1 tbsp - sherry vinegar
1–2 tsp - yellow curry powder
1 tsp - cumin
1 tsp - chili powder
½ tsp - paprika
½ tsp - garlic powder
⅛ tsp - cayenne
1–2 pinch - granulated sugar
White pepper
4 - Fresh chives

Instructions

Bring a large pot of water to a rolling boil, and add the white vinegar and 2 teaspoons of Kosher salt. (The vinegar and salt make peeling eggs much easier!) Then, use a slotted spoon to gently lower the eggs into the boiling water. Boil for 30 seconds, and then reduce the heat to a simmer. Cover and simmer the eggs for 11-12 minutes.
Meanwhile, fill a large bowl with ice water. Once the eggs are finished cooking, use a slotted spoon to transfer them from the simmering water to the ice water. Let them cool for 10-15 minutes to keep them from cooking further.
Working one at a time, gently crack and peel each hard-boiled egg. Refrigerate the eggs in an airtight container until they're completely cold.
While the eggs are cooling, add the pumpkin purée to a small saucepan and set it over medium-low heat. Cook, stirring constantly, until the water evaporates and the purée is very thick and dark orange. Spoon the concentrate into a small bowl and cool completely. You should have 1/4 cup (60 grams) of pumpkin concentrate.
Once the hard-boiled eggs are cooled, cut each in half vertically. Use a spoon to scoop the egg yolks into a medium bowl. Set the egg whites aside for later.
Add the cooled pumpkin concentrate, mayonnaise, sherry vinegar, 1 teaspoon of curry powder, cumin, chili powder, paprika, garlic powder, cayenne, and sugar to the egg yolks. Season with Kosher salt and white pepper (or black pepper) to taste. Use a hand mixer with beaters to combine the mixture until it's completely smooth. Taste and add salt, pepper, or other seasonings, as needed.
Use a rubber spatula to spoon the filling into a piping bag fitted with a large star tip. (Alternatively, you can use a zipper bag with the tip cut off.) Evenly pipe the filling into the center of each egg white, gently "swiping" the filling at the top to create a rounded pumpkin shape.
Slice the chives until they are about 1/2-inch long. Press a chive into the top of each pumpkin to create a "stem". Garnish the deviled eggs with more paprika if desired. Enjoy!

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