
Seasonal Deviled Eggs

Seasonal Deviled Eggs
22m total time
10M prep time
12 ingredients
6 servings
Rating






Place eggs in a single layer in a saucepan and cover with enough cold water that there’s 1 inch of water above the eggs. Heat on high until water begins to boil, then cover, remove from heat, and let sit for 12 minutes for large eggs (9 for small).
Crack egg shells and carefully peel under cool running water, dry.
Slice the eggs in half lengthwise, removing yolks and placing them in 3 small bowls (4 yolks per bowl).
To one bowl, mash yolks with 1 tbsp mayonnaise, sour cream, mustard, bacon, and pepper.
To one bowl, mash yolks with 2 tbsp mayonnaise, mustard, salt, pepper.
To one bowl, mash yolks with 1 tbsp mayonnaise, pumpkin purée, smoked paprika and dijon.
Pipe or scoop the yolk mixtures evenly into the egg whites.
eggs |
12
|
mayonnaise |
4 tbsp
|
sour cream |
2 tbsp
|
dijon mustard (per filling) |
1 tsp
|
chopped fully cooked bacon (plus 4 small pieces for garnish) |
1 tbsp
|
pumpkin puree |
1 tbsp
|
smoked paprika |
1 tsp
|
freshly ground black pepper |
For the baked potato flavor, Sprinkle with cheese and green onion and top with a piece of bacon.
For the cranberry flavor, top with 1 tsp of cranberry sauce per half egg.
For the pumpkin flavor, top with more smoked paprika and add a small piece of chive to make the yolk look like a pumpkin.
Grated cheddar cheese | |
Green onion | |
Cranberry sauce |
4 tsp
|
Chives |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.