Description
These Pumpkin Deviled Eggs are a festive and flavorful twist on the traditional appetizer. Featuring creamy, tangy yolk filling enhanced with mayonnaise, dijon mustard, paprika, and a touch of black pepper, they are piped into perfectly peeled egg whites and decorated with paprika and chives to resemble little pumpkins. Perfect for fall gatherings and parties, these deviled eggs combine simple ingredients with creative presentation.
Ingredients
Scale
Eggs
- 6 hard boiled eggs
Filling
- ¼ cup mayonnaise
- 1 teaspoon dijon mustard or yellow mustard
- ⅛ teaspoon black pepper
- 1 teaspoon paprika plus more for garnish
- salt to taste
Garnish
- chives, snipped for the stems
Instructions
- Peel the Eggs: Carefully remove the shells from the boiled eggs to avoid gouges or scrapes in the whites. Rinse the peeled eggs under cold water and pat dry with paper towels. Slice each egg in half lengthwise.
- Remove and Mash Yolks: Gently remove the yolks from the egg halves and place them into a small bowl. Mash the yolks thoroughly with a fork until there are no large chunks remaining.
- Prepare the Filling: Add the mayonnaise, dijon mustard, black pepper, and paprika to the mashed yolks. Mix well until the mixture is smooth and creamy. Add salt gradually, stirring after each addition, to achieve the desired flavor without oversalting.
- Fill the Egg Whites: Pipe or spoon the yolk mixture back into the hollowed egg white centers. Using a piping bag with a round tip creates a clean look, but a spoon works equally well.
- Create Pumpkin Ridges: Use a toothpick to gently press ridges into the yolk filling, mimicking the natural grooves of a pumpkin.
- Add Chive Stems and Garnish: Place small snipped chives on top of each egg to resemble pumpkin stems. Lightly dust the filled eggs with additional paprika for color and presentation.
- Serve or Store: If transporting to a gathering, place the deviled eggs in a covered deviled egg tray to keep them secure and fresh.
Notes
- For perfectly cooked and easy-to-peel hard boiled eggs, an egg cooker is highly recommended. Alternatively, boil eggs in a saucepan for 3 minutes, then turn off the heat, cover the pan, and let sit for 12 minutes before cooling.
- Finish cooking by plunging eggs into ice water to stop the cooking process and make peeling easier.
- Regular full-fat mayonnaise is preferred for creaminess, but low-fat or light versions can be used if desired.
- Dijon mustard offers a balanced tanginess, but yellow mustard can be used for a sharper flavor.
- Add salt cautiously to the yolk mixture, as too much is difficult to fix.
Nutrition
- Serving Size: 2 deviled eggs (1 whole egg equivalent)
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 175 mg
