Description
This delightful recipe for Pumpkin Deviled Eggs transforms classic deviled eggs into a festive, eye-catching appetizer perfect for fall gatherings. The creamy yolk filling is seasoned with mayonnaise, mustard, paprika, and a hint of black pepper, then piped and decorated to resemble miniature pumpkins with chive stems, adding a playful twist to a beloved party staple.
Ingredients
Scale
Eggs
- 6 hard boiled eggs
Filling
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard or yellow mustard
- 1/8 teaspoon black pepper
- 1 teaspoon paprika plus more for garnish
- Salt to taste
Garnish
- Chives, snipped for stems
Instructions
- Peel and slice eggs: Carefully remove the shells from the hard boiled eggs, ensuring no gouges or scrapes on the whites. Rinse and pat dry with paper towels, then slice each egg in half lengthwise.
- Prepare yolk mixture: Gently remove the yolks and place them in a small bowl. Mash the yolks with a fork until smooth and without large chunks.
- Mix filling ingredients: Add mayonnaise, mustard, black pepper, and paprika to the mashed yolks. Stir the mixture until it is smooth. Add salt sparingly, tasting after each addition until desired flavor is reached.
- Fill egg whites: Using a piping bag fitted with a round tip, pipe the yolk mixture into the hollowed egg white halves. Alternatively, you can spoon the mixture carefully into the centers.
- Create pumpkin ridges: Use a toothpick to gently draw ridges on top of the piped filling to mimic the look of a pumpkin's grooves.
- Add chive stems and garnish: Place a snipped chive piece on top of each egg half to represent a pumpkin stem. Lightly sprinkle additional paprika over the eggs for color and garnish.
- Store if needed: If not serving immediately, place the deviled eggs in a covered deviled egg tray or air-tight container and refrigerate until ready to serve.
Notes
- Use an egg cooker or follow the boiling method described to ensure perfect, easily peelable hard boiled eggs.
- Mayonnaise type can be regular full-fat or light, based on preference.
- Dijon mustard provides a milder tang, but yellow mustard can be used for a sharper flavor.
- Add salt gradually to prevent over-salting the filling.
- Prepare yolk filling and egg whites separately up to two days in advance; pipe and garnish just before serving.
- Store leftovers in an airtight container in the fridge for 3-4 days. They taste best within two days.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 95 mg
