Description
Pumpkin Deviled Eggs are a festive and creative twist on classic deviled eggs, perfect for fall gatherings and Halloween parties. Creamy yolk filling flavored with mayonnaise, mustard, and paprika is piped into egg whites, then decorated to look like tiny pumpkins with chive stems and paprika ridges.
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 the stems
Instructions
- Peel and prepare eggs: Carefully remove the shells from the boiled eggs to avoid gouges or scrapes. Rinse and pat the eggs dry with paper towels, then slice each egg in half lengthwise.
- Remove and mash yolks: Gently remove the yolks and place them in a small bowl. Mash the yolks with a fork until no large chunks remain.
- Make filling: Add mayonnaise, mustard, black pepper, and paprika to the mashed yolks. Mix thoroughly until smooth. Add salt sparingly, tasting after each addition, until the desired flavor is achieved.
- Pipe yolk mixture: Using a piping bag fitted with a round tip (or a spoon), pipe the yolk mixture into the centers of the egg whites.
- Create pumpkin ridges: Use a toothpick to gently create ridges on the piped yolk mixture to mimic the appearance of a pumpkin.
- Add chive stems: Place snipped chives on top of each deviled egg to resemble pumpkin stems.
- Garnish and serve: Lightly sprinkle the finished deviled eggs with additional paprika. Store in an airtight container in the refrigerator if not serving immediately.
Notes
- Use an egg cooker for perfectly cooked and easy-to-peel eggs, or boil eggs in a saucepan by cooking 3 minutes on boiling, then covering and letting sit for 12 minutes before plunging in ice water.
- Full-fat mayonnaise provides a richer filling, but light or low-fat mayonnaise can be substituted.
- Dijon mustard gives a nice tang, but yellow mustard can be used if preferred.
- Add salt carefully to avoid over-salting the yolk mixture as it cannot be fixed once too salty.
- Prepare filling and egg whites separately up to two days in advance to save time before a party. Pipe and decorate just before serving.
- Store deviled eggs in an airtight container in the refrigerator for up to 3-4 days for best freshness.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 110 mg
