Description
A festive twist on a classic deviled egg recipe, perfect for fall parties and gatherings.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon paprika, plus more for dusting
- A tiny dash of orange food coloring (optional)
- 2 tablespoons fresh chives, finely chopped (for stems and garnish)
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then remove from heat and cover for 10 minutes.
- Prepare an ice bath in a large bowl with ice and water. Transfer eggs into the ice bath for at least 5 minutes to cool.
- Tap each egg on a hard surface to crack the shell, then peel under cool running water.
- Carefully slice each egg in half lengthwise and scoop out the yolks into a bowl.
- Add mayonnaise, mustard, salt, pepper, and paprika to the yolks. Mash until smooth.
- Pipe the yolk mixture into the egg white halves to create a pumpkin shape.
- Use a knife or toothpick to create ridges on the piped yolk.
- Insert chive pieces as stems and dust with paprika for garnish.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For easier peeling, use slightly older eggs. You can also make them spicy by adding jalapeños or hot sauce.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizer
- Method: Boiling and Piping
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 80
- Sugar: 1g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 140mg
Keywords: deviled eggs, pumpkin, fall recipes, Halloween appetizers, Thanksgiving snacks