And we're back! Aberdeen's Kitchen has officially returned from vacation and ready to jump right into November recipes, starting with some Thanksgiving pumpkin deviled eggs.
A quick side note: Whew! WHAT a week! I had a birthday trip to the Oregon coast, a birthday trip to the Cascade mountains, and a birthday trip up to Anacortes. Somewhere in there, we had an election that lasted 5 days and got ourselves a new president.
An AMAZING week. Having said that, I don't know about you but I'm exhausted. Simple foods this week yes? It is turkey month so let's begin with a quick, easy, and festive appetizer that I secretly plan on eating all of November, Thanksgiving pumpkin deviled eggs.
The major difference between these and a regular deviled egg? The addition of smoked paprika, turmeric, and cumin to the filling. Sure you always sprinkle a little paprika on top (or cayenne in my case) but adding all those spices to the actual cooked egg yolks instead of just as a garnish gives these deviled eggs extra depth of flavor AND that pumpkin orange color. Use a little piece of chive for the "stem" and a knife to create the look of a pumpkin and we're in Thanksgiving business!
Need a hint on how to peel those egg to get a perfectly smooth surface? I got you. Here's a copy paste from my original deviled eggs recipe post because I'm just that lazy:
"A quick tip on peeling: I gently crack the top of the egg and then using the palm of my hand, sloooowly roll it around on the counter while gently pressing down to crack the rest of the shell. Then, I "roll" the shell off. Don't pick at it with the tips of your fingers but rather get underneath the shell and that pesky membrane with the side of your thumb and it'll come off somewhat like an apple peel. This prevents pulling off bits of the egg white along with the shell."
Thanksgiving pumpkin deviled eggs recipe below!Print
Festively decorated deviled eggs with paprika, turmeric, and cumin for a "pumpkin" orange hue. The perfect Thanksgiving appetizer!
- 8 large eggs
- 3/4 cup light mayonnaise
- 1 teaspoon dijon mustard
- 1/8 teaspoon dried mustard
- 1/8 teaspoon coarse salt
- 1/2 teaspoon smoked paprika, plus extra for garnish
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric
- Optional: 1/8 teaspoon cayenne pepper (or less!)
- 1/8 teaspoon ground black pepper
- Fresh chives, sliced, for "pumpkin" stem garnish
- Fill a large saucepan with cold water about half way to top (high enough to cover eggs completely).
- Place eggs in water, then turn the heat on medium-high and cook for 20 minutes.
- Run eggs under cold water. When they are cool to the touch, carefully crack each one on a counter top, and gently peel off the shells.
- Slice eggs in half lengthwise and remove egg yolks to a medium bowl or food processor. .
- Add the mayonnaise, dijon mustard, dried mustard, salt, pepper, paprika, and chili powder to the yolks. Mash together using a fork or a food processor until fully combined. If the mixture is too dry, add more mayonnaise (and salt to taste).
- Either by the heaping spoonful or by piping, refill the egg whites.
- Sprinkle each with a pinch of paprika and/or cayenne. Add a single sliced piece of chive to one end of each egg filling. Use a knife to create lines in the filling to for a "pumpkin look". Sprinkle with a little paprika and cayenne if desired to garnish. Chill until ready to serve.