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:
- 12 eggs, large
- 3 cup water
- 1 cup pumpkin purée
- 3 TBS finely chopped ham
- 3 TBS mayonnaise
- 1 TBS finely chopped shallots
- 1 tsp mustard
- 1 tsp paprika
- 3/4 tsp lemon juice
- 1/4 tsp hot sauce
- 1/8 tsp salt
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.
Cooking Tips: You can also substitute chopped ham with bacon or pancetta.
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Amount Per Serving: Calories: 53 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 94mg Sodium: 75mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 3g