Sunday, September 29, 2013

Pumpkin deviled eggs?

Growing up, my mom made deviled eggs fairly regularly.  Deviled eggs were what she took to picnics and potlucks, and what she served at Easter, as I recall.  My grandmothers both made deviled eggs too.  I don't think they ever put a pureed vegetable in a deviled egg, but tonight Bob did, creating a balanced meal, all in one bite! 

How to make pumpkin deviled eggs.  (They don't taste as weird as they sound!)

First you need a pumpkin

Then you hardboil a dozen eggs.  Bob made this recipe so it was all very scientifically precise, whereas I would have just put the eggs in a pot of water, brought it to a boil, covered the pot, turned the heat off and let it sit until it cooled.
Peel and half the eggs.  Mash the yolks with 1/3 cup each, pumpkin and mayonnaise, 1 tsp. dijon mustard and 1/2 tsp. each of ground coriander and salt.  Fill the egg halves and sprinkle with paprika.
We had these for appetizers, but served with salad, they could be a meal.   
The recipe comes from October's Food Network Magazine.  I insisted Bob add paprika on top, because who ever heard of a deviled egg without it?

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