Low Carb Pumpkin Deviled Eggs
These pumpkin deviled eggs are festive, flavorful, and way easier than they look. With a creamy, spiced filling tinted naturally with paprika and turmeric, they’re piped to look like tiny pumpkins and topped with a little green “stem.” Perfect for fall parties, Halloween spreads, or anytime you want to impress with minimal effort.
Servings 12 egg halves
Calories 71.19kcal
Ingredients
- 6 large eggs hard-boiled and peeled
- 4 tablespoon mayonnaise
- 2 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- ¼ teaspoon garlic powder or onion powder optional
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
- green garnish such as chopped chives, parsley stems, or celery leaf tips
Instructions
- Slice the eggs in half lengthwise. Gently remove the yolks and place them in a bowl.
- Mash the yolks with mayo, mustard, vinegar/lemon juice, paprika, turmeric and seasonings.
- Dollop or pipe the filling into each egg white half in a rounded, slightly mounded shape. Don’t smooth the top.
- Draw vertical lines down the orange filling with a toothpick, skewer, or the edge of a knife to lightly to resemble pumpkin grooves.
- Insert a tiny piece of chive, parsley stem, or a small celery leaf at the top center of the “pumpkin” for the stem.
- Chill in the refrigerator for about 15 minutes before serving for best flavor.
Nutrition
Serving: 31g | Calories: 71.19kcal | Carbohydrates: 0.43g | Protein: 3.24g | Fat: 6.14g | Fiber: 0.06g