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 and festive bite-sized snack. Sponsored by Davidon’s Safest Choice Eggs™

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.

Once Halloween hits, Thanksgiving isn’t far behind and then Christmas! Ugh! It’s no wonder that the kids love this time of year and the parents all have this crazy look in their eyes trying to get it all done.

With all the fall festivities and holiday parties coming up, I am always looking for shortcuts! You know, fun festive fall appetizers to impress everyone at the company potluck or neighborhood block party. And these ham and pumpkin deviled eggs fit the bill!

Homemade versus canned pumpkin purée 

Did you know that many popular brands of canned pumpkin purée do not contain pumpkin, but other varieties of squash? In all honesty, squash and pumpkins are basically the same. But we all know that they really do differ in flavor.

I have made homemade pumpkin purée with mostly sugar pie pumpkins and cinderella pumpkins. Both have turned out beautifully. The typical jack-o-lantern pumpkins aren’t super sweet, so I don’t recommend using those.

For these pumpkin deviled eggs, I’ve used both homemade and canned pumpkin, depending on what I had on hand. The recipe calls for 1 cup of pumpkin purée to use for 12 eggs, so plan accordingly.

Do I have to add ham to these fall deviled eggs?

This is the time of year where we always have leftover spiral ham on hand, so I added a bit of chopped ham to these pumpkin deviled eggs. They add some smokiness and salty flavor to balance the sweet of the pumpkin.

If you don’t eat pork, you can use turkey ham instead of pork. And for my vegetarian friends, you can skip the ham altogether, just add a bit of smoke paprika and a tad more salt to the mix. You can also add olives instead.

To make these deviled eggs a festive fall appetizer, I garnished them with a celery stem and a tiny bit of celery leaf. I think they look totally cute because they really were delicious!

More festive fall appetizers

Of course, I have more fun appetizers that scream fall besides these fall deviled eggs. Here are some of my other favorites:

Pumpkin Hummus

Lemon Pumpkin Seeds

Pomegranate Cheese Ball

Vegetable Latkes

If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.

Continue to Content

Yield: 24 deviled eggs

Ham and Pumpkin Deviled Eggs

Print

Savor one of these Ham and Pumpkin Deviled Eggs and you will have all of fall's flavors wrapped into a healthy and festive bite-sized snack.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

• 12 eggs, large
• 3 cup water
• 1 cup pumpkin purée
• 3 TBS finely chopped ham
• 3 TBS mayonnaise
• 1 TBS finely chopped shallots
• 1 teaspoon mustard
• 1 teaspoon paprika
• ¾ teaspoon lemon juice
• ¼ teaspoon hot sauce
• ⅛ teaspoon salt

Instructions

Place eggs in a single layer in a medium sized pot and add enough water to cover eggs with about 1-inch of water.

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.

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.

Peel the eggs and cut them in half lengthwise. Gently pop out the egg yolks and place in a bowl.

Using a fork, mash the egg yolks then mix in remaining ingredients.

Place white egg halves onto a serving dish and scoop out approximately 1 tablespoon of filling for each egg half.

Refrigerate until ready to serve.

Notes

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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Chiquilin Smoked Paprika
• 
  Norpro Stainless Steel Meatballer/Scoop, 35MM
• 
  Porcelain, Rectangular Platters

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 53Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 75mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

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!