Description
This Pumpkin Deviled Eggs recipe offers a festive twist on classic deviled eggs, transforming them into charming, pumpkin-shaped appetizers perfect for fall gatherings. Creamy egg yolk filling blended with mayonnaise, mustard, and paprika is piped neatly into smooth egg white halves and garnished with chives to resemble pumpkin stems.
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 Eggs: Carefully remove the shells from the hard boiled eggs ensuring the whites remain smooth and unblemished. 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 with a fork until smooth without large chunks.
- Mix Filling: Add mayonnaise, mustard, black pepper, and paprika to the mashed yolks. Mix well until creamy and smooth. Add salt sparingly, stirring thoroughly after each addition, and adjust seasoning to taste.
- Fill Egg Whites: Using a piping bag fitted with a round tip, pipe the yolk mixture into the hollows of the egg whites. Alternatively, spoon the mixture in if a piping bag is unavailable.
- Create Pumpkin Ridges and Stems: Use a toothpick to gently create vertical ridges on the piped yolk filling to mimic pumpkin segments. Place a snipped chive piece at the top of each egg half to resemble a pumpkin stem.
- Garnish and Serve: Lightly sprinkle additional paprika over the eggs for color and flavor. Optionally, store in a deviled egg tray with lid if transporting to a gathering.
Notes
- For perfectly peelable eggs, use an egg cooker or use the saucepan method: boil eggs for 3 minutes, turn off heat, cover and let sit for 12 minutes, then plunge into ice water.
- Adjust salt carefully as over-salting the filling cannot be reversed.
- You can prepare the filling and eggs separately up to two days in advance; store filling in an airtight container and eggs wrapped or in a sealed bag in the refrigerator.
- Deviled eggs are best enjoyed within 1-2 days but can be safely stored for 3-4 days refrigerated.
- Use either full-fat or light mayonnaise based on preference.
- Dijon mustard provides a sharper flavor, but yellow mustard works well too.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 110 mg
