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.
Servings 24 deviled eggs
Calories 53kcal
Equipment
Ingredients
- 12 eggs large
- 3 cup water
- 1 cup pumpkin purée
- 3 tablespoon finely chopped ham
- 3 tablespoon mayonnaise
- 1 tablespoon 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.
Nutrition
Serving: 1g | Calories: 53kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 94mg | Sodium: 75mg
