Deviled Pumpkins Recipe

Deviled Pumpkins Recipe
Everyone loves deviled eggs, and they are always a popular addition to a buffet. The following Deviled “Pumpkins” will be a popular addition to the annual Halloween BOO-ffet, and will please all of the ghouls, ghosts, goblins, and other guests that attend. It seems that most families have a favorite recipe for deviled eggs, and if you prefer, you can use your own recipe for the filling and add the paprika to turn it a pumpkin color.
These Deviled Pumpkins can be made a day or two ahead, covered with plastic wrap, and refrigerated until serving time.

12 Servings

12 large eggs

1/3 cup light mayonnaise
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 teaspoon lemon juice
1 tablespoon dehydrated onion flakes
1/3 cup non-fat Greek Yogurt

1 green onion
  1. Place the eggs in a large pot, cover with water, and sprinkle with 1 tablespoon salt; cover and bring to a boil over medium-high heat.
  2. When the water boils, turn the heat off and let the eggs sit 10 minutes.
  3. Drain the eggs and run cold water over them until they cool.
  4. Roll each egg on the counter until the shell is broken; use a spoon to get under the membrane and remove the shells.
  5. Rinse each egg to remove any shell.
  6. Cut the eggs lengthwise in half and remove the yolks.
  7. Place the yolks in a food processor or mixer and mix in the remaining ingredients until smooth.
  8. Pipe or spoon the mixture into the egg whites; use a skewer to make lines to resemble a pumpkin.
  9. Cut small pieces from the green part of the onion and insert into each egg to resemble the stems.
  10. Cover and refrigerate until serving.

Amount Per Serving
Calories 96 Calories from Fat 59
Percent Total Calories From: Fat 62% Protein 28% Carb. 10%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 215 mg
Sodium 196 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars 0 g
Protein 7 g

Vitamin A 9% Vitamin C 1% Calcium 0% Iron 4%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.