Description
A fun and festive twist on the classic deviled eggs, perfect for fall gatherings and Halloween parties.
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
Instructions
- Place the eggs in a single layer in a saucepan. Cover them with cold water and bring to a boil.
- Once boiling, remove the saucepan from heat and let the eggs sit for 10 minutes.
- While the eggs sit, prepare an ice bath in a bowl.
- After 10 minutes, transfer the hot eggs to the ice bath and let them cool for 5 minutes.
- Tap the eggs on a hard surface, roll them gently, and peel them under cool running water.
- Slice each egg in half and scoop out the yolks into a bowl.
- Mix the yolks with mayonnaise, mustard, salt, pepper, and paprika (add orange food coloring here if using).
- Pipe the yolk mixture back into the egg whites.
- Use a knife or toothpick to create indentations that resemble pumpkin ridges.
- Insert chive pieces for the stems of the pumpkins and dust with paprika.
- Chill the eggs before serving.
Notes
For a smoother filling, mash the yolks well before mixing. Adjust seasoning according to taste.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg
Keywords: deviled eggs, pumpkin, Halloween, appetizer, fall recipe