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Light Pumpkin Deviled Eggs Easy Appetizer Recipe

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These light and creamy pumpkin deviled eggs with crispy bacon are the perfect fall appetizer. Roasted pumpkin puree and Greek yogurt create a silky filling that’s savory-sweet and smoky, all topped with crunchy bacon and fresh chives.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup pumpkin puree (canned or roasted sugar pumpkin)
  • 1/4 cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika, plus extra for garnish
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon maple syrup
  • 4 slices thick-cut bacon, cooked crispy and crumbled
  • 2 tablespoons fresh chives, chopped

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a large pot, cover with cold water by 1 inch. Bring to a rolling boil over high heat, cover, turn off heat, and let sit for exactly 11 minutes. Transfer to an ice bath and cool for at least 10 minutes.
  2. Peel and halve the eggs: Gently crack and peel eggs under cold water. Pat dry. Slice each egg in half lengthwise, pop out yolks into a medium bowl. Arrange whites on a serving platter cut-side up.
  3. Cook the bacon: Place bacon in a cold skillet, heat to medium, and cook for 6-8 minutes, flipping once, until crispy. Drain on paper towels, then crumble.
  4. Make the filling: To the bowl with yolks, add pumpkin puree, Greek yogurt, mayonnaise, Dijon mustard, smoked paprika, cumin, cayenne (if using), salt, pepper, and maple syrup. Mash with a fork until smooth, then whisk or stir until uniform. Adjust seasoning to taste.
  5. Fill the egg whites: Transfer filling to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped). Pipe filling into each egg white half, mounding slightly.
  6. Garnish and serve: Sprinkle crumbled bacon evenly over filled eggs. Dust with smoked paprika and top with chopped chives. Serve immediately or refrigerate for up to 2 hours; bring to room temperature before serving.

Notes

For best results, use older eggs (a week old) for easier peeling. Toast spices in a dry skillet for 30 seconds before adding to deepen flavor. Make ahead: hard-boil eggs up to 3 days ahead; filling can be made 1 day ahead. Do not garnish ahead of time—bacon gets soggy and chives wilt. For dairy-free, use dairy-free yogurt and vegan mayo. For vegetarian, skip bacon and top with smoked paprika and toasted pepitas.

Nutrition

Keywords: pumpkin deviled eggs, fall appetizer, pumpkin recipe, deviled eggs with bacon, easy appetizer, Halloween appetizer, Thanksgiving appetizer

Find it online: https://ariaappetite.com/light-pumpkin-deviled-eggs-easy-appetizer-recipe/