30-Minute Ham and Pumpkin Deviled Eggs
A festive twist on classic deviled eggs featuring creamy pumpkin puree, smoky chopped ham, and a hint of heat from hot sauce. The subtle sweetness of pumpkin pairs beautifully with the salty ham while shallots add a mild onion bite. Perfect for fall gatherings, potluck parties, or holiday appetizers when you want something familiar yet unexpected. The vibrant orange filling creates an eye-catching presentation that stands out on any spread.
Ingredients
Instructions
- 1
Place eggs in single layer in medium pot and add water to cover by 1 inch
- 2
Bring to boil over high heat and cook for 2 minutes
- 3
Remove from heat, cover pot and let eggs sit in hot water for 10-12 minutes
- 4
Set up ice water bath in large bowl
- 5
Transfer eggs to ice bath and cool for 5 minutes or until cool to touch
- 6
Peel eggs and cut in half lengthwise
- 7
Remove egg yolks and place in bowl
- 8
Mash yolks with fork then mix in remaining ingredients
- 9
Place egg white halves on serving dish
- 10
Scoop approximately 1 tablespoon filling into each egg half
- 11
Refrigerate until ready to serve
Tips
Use week-old eggs for easier peeling - fresh eggs are harder to peel cleanly
Transfer eggs immediately to ice bath to prevent gray ring around yolks
Pipe filling with pastry bag or zip-top bag with corner cut for neater presentation
Good to Know
refrigerate covered up to 3 days
assemble filling 1 day ahead, fill shells day of serving
chilled as appetizer or side dish
Common Mistakes
use ice bath immediately to avoid gray yolk rings
don't overmix filling to prevent gummy texture
refrigerate promptly to prevent spoilage
Substitutions
similar sweetness and color
FAQ
Can I make these without ham for vegetarians?
Yes, omit the ham or substitute with finely chopped crispy bacon bits, toasted nuts, or even diced roasted vegetables for texture and flavor.
How long can these keep in the refrigerator?
Store covered in refrigerator for up to 3 days. The filling may darken slightly but remains safe to eat if properly refrigerated.
Can I freeze deviled eggs?
Not recommended as egg whites become rubbery when frozen. The filling can be frozen separately for up to 1 month, then thawed and re-whipped before serving.