Just in Time for Fall: Ham and Pumpkin Deviled Eggs

Savor one of these Ham and Pumpkin Deviled Eggs and you will have all of fall’s flavors wrapped into a healthy bite-sized snack. Sponsored by Davidon’s Safest Choice Eggs™

Ham and Pumpkin Deviled Eggs by FamilySpice.com

How in the world is it October?!! Wasn’t it just a few days ago my kids were home for the summer and we were chillaxing by the beach? August and September flew by super fast. I have no idea what happened. Well, yeah I do. I was traveling in August and September! And then there’s the kiddos returning to school. Yup, halloween is a few weeks away, and no costumes have been created, purchased or even discussed. No halloween decorations have been pulled out of storage. I better get on the ball – and fast!

Luckily my neighbors are on top of things and our annual Halloween Block Party is moving forward. My kids are getting older, so their costumes aren’t as important to them as it was when they were little ones. My two middle-schoolers are planning on making their costumes and my Princess, well, she’s easy with anything. So, all I have to think about is… well, what I usually think about : FOOD!

Avocado and Wasabi Deviled Eggs by FamilySpice.com

 

I love creating festive halloween munchies that require minimal work and uses as much wholesome ingredients as possible. And after making my Avocado and Wasabi Deviled Eggs last year, I started enjoying deviled eggs. My next autumn inspired deviled eggs features pumpkin and ham because this is the time of the year where we all seem to have plenty of those ingredients laying about.

I garnished my pumpkin deviled eggs with a celery stem and a tiny leaf.

It’s the real deal: fun, festive and real food.

Ham and Pumpkin Deviled Eggs

These aren't your ordinary deviled eggs: sweet pumpkin paired with salty ham. Serve them up at your next fall party or even Thanksgiving. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 12 eggs, large
  • 3 cup water
  • 1 cup pumpkin purée
  • 3 TBS ham, finely chopped
  • 3 TBS mayonnaise
  • 1 TBS shallots, finely chopped
  • 1 tsp mustard
  • 1 tsp paprika
  • 3/4 tsp lemon juice
  • 1/4 tsp hot sauce
  • 1/8 tsp salt

Directions:

  1. Place in a single layer in a saucepan large enough for:
    • 12 eggs, large
  2. Add enough water to cover eggs with about 1-inch of water, approximately:
    • 3 cup water
  3. Bring to boil over high heat and cook for 2 minutes. Then remove from heat, cover pot and let eggs sit in the hot water for an additional 10-12 minutes.
  4. Set up a cold water bath, filling a large bowl with ice and water. Gently transfer eggs to the cold water bath and cool for 5 minutes, or cool to touch.
  5. Peel the eggs and cut them in half lengthwise. Gently pop out the egg yolks and place in a bowl.
  6. Using a fork, mash the egg yolks and mix in:
    • 1 cup pumpkin purée
    • 3 TBS ham , finely chopped
    • 3 TBS mayonnaise
    • 1 TBS shallots , finely chopped
    • 1 tsp mustard
    • 1 tsp paprika
    • 3/4 tsp lemon juice
    • 1/4 tsp hot sauce
    • 1/8 tsp salt
  7. Place white egg halves onto a serving dish and scoop out approximately 1 tablespoon of filling for each egg half.

Notes:

Cooking Tips: You can also substitute chopped ham with bacon or pancetta.

Prep Time:

Yield: 24 servings

Cook Time:

Total Time:

Ham and Pumpkin Deviled Eggs by FamilySpice.com

Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Safest Choice Eggs™ to develop a fall-inspired recipe using their product. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it!

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7 Responses to Just in Time for Fall: Ham and Pumpkin Deviled Eggs

  1. Laura, I LOVE these. And I missed the wasabi eggs from last year – they’re so cool! Beautiful photos!!

  2. I’m like you, Laura – if I don’t like it, it’s not going onto my blog!
    Never thought to pair pumpkins with eggs this way. They look so yummy.
    I have to try them. xo

  3. I love those eggs! For a minute I thought you made green eggs without the ham!

  4. Eha at #

    Well, great you got the stipend 🙂 !! Because now we have a fun new egg recipe . . . I often stuff eggs but somehow pumpkin has never entered the Hallowed Halls of my mixtures !!! Shall try soonest: still some pumpkins about Down Under . . .

  5. Jennifer at #

    I am so excited to make Pumpkin Deviled Eggs this year for Thanksgiving! My theme is pumpkin, so they will fit in perfectly 🙂

    • I hope your family enjoys them. Hope you all have a wonderful Thanksgiving!

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