Pumpkin Crème Fraîche Deviled Eggs

Name: Pumpkin Crème Fraîche Deviled Eggs
Ingredients: 6 eggs; ¼ cup [60 ml] Pumpkin & White Bean Soup; 2 Tbsp crème fraîche; 1 Tbsp Dijon mustard; ¼ tsp salt; Chopped fresh dill; Small sage leaves; Smoked paprika; Candied Bacon; Pickled Mustard Seeds

Preparation info

Makes
12
deviled eggs

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

I love how easy it is to vary deviled eggs. When making these, I usually make a batch of traditional deviled eggs alongside to give guests a variety, and I serve them with an array of toppings for a visually interesting presentation.

Ingredients

6 eggs
¼ cup [60 ml] Pumpkin & White Bean Soup

Snack
Side dish
Gluten-free
Autumn

Method

Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over high heat and boil for 1 minute. Remove from the heat, cover, and let sit for 12 minutes. Drain the eggs and rinse under cold running water for 1 minute. Peel the eggs and halve them lengthwise. Transfer the yolks to a medium bowl and the whites to a serving platter cut-side up.