Description
Pumpkin Deviled Eggs are a festive and flavorful twist on the classic deviled eggs. With a creamy filling seasoned with mayonnaise, mustard, black pepper, and paprika, these eggs are piped and decorated to resemble tiny pumpkins, making them perfect for fall gatherings and parties.
Ingredients
Scale
Eggs
- 6 hard boiled eggs
Yolk 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
- Prepare Eggs: Carefully remove the shells from the boiled eggs, making sure not to gouge or scrape the egg whites. Rinse and pat dry with paper towels, then slice them in half lengthwise.
- Remove Yolks: Gently remove the yolks and place them in a small bowl. Mash the yolks with a fork until there are no large chunks remaining.
- Mix Filling: To the mashed yolks, add mayonnaise, mustard, black pepper, and paprika. Mix until smooth. Add salt sparingly, tasting after each addition, until the flavor is balanced.
- Fill Egg Whites: Using a piping bag with a round tip or a spoon, pipe the yolk mixture into the hollowed egg white halves.
- Create Pumpkin Ridges: Use a toothpick to gently create ridges on top of the piped yolk mixture to mimic the look of a pumpkin rind.
- Add Stems and Garnish: Place snipped chives on top of each filled egg to resemble pumpkin stems and lightly sprinkle additional paprika over the eggs for color.
- Store or Serve: If serving at a gathering, place deviled eggs in a tray with a lid. Store leftovers in an airtight container in the refrigerator.
Notes
- Use an egg cooker or the stovetop method for perfectly cooked eggs that peel easily.
- For stovetop eggs, boil eggs for 3 minutes, turn off heat, cover, and let sit for 12 minutes before plunging into ice water.
- Adjust salt cautiously to avoid over-seasoning the filling.
- You can prepare the yolk filling and egg whites separately up to 2 days in advance and assemble before serving.
- Store deviled eggs in an airtight container in the refrigerator for 3-4 days.
- Use full-fat mayonnaise for best flavor and texture, but low-fat or light mayonnaise can be substituted if desired.
- Dijon mustard adds a subtle sharpness, but yellow mustard works well for a tangier taste.
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 130 kcal
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 190 mg
