Description
Delightfully festive Pumpkin Deviled Eggs perfect for fall gatherings. Creamy yolk filling seasoned with Dijon mustard, paprika, and black pepper, piped into perfectly boiled egg whites and decorated with chives to resemble pumpkins.
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
- Peel and prepare eggs: Carefully remove the shells from the boiled eggs to keep the whites smooth and unblemished. Rinse and pat dry with paper towels, then slice each egg in half lengthwise.
- Remove and mash yolks: Gently scoop out the yolks and place them in a small bowl. Mash the yolks with a fork until there are no large chunks remaining.
- Mix yolk filling: Add mayonnaise, mustard, black pepper, and paprika to the mashed yolks. Stir thoroughly until the mixture is smooth. Gradually add salt to taste, mixing well after each addition until perfectly seasoned.
- Fill egg whites: Using a piping bag fitted with a round tip, or a spoon, pipe the yolk mixture back into the hollowed egg white halves evenly.
- Create pumpkin ridges and garnish: Gently drag a toothpick across the piped filling to form ridges resembling a pumpkin’s surface. Top each filled egg with a small snip of chive to mimic a pumpkin stem.
- Final touch: Lightly sprinkle additional paprika over the deviled eggs for color and extra flavor.
- Serve or store: Serve immediately or place deviled eggs in a covered tray and refrigerate. Leftover eggs should be stored in an airtight container and consumed within 3-4 days.
Notes
- Using an egg cooker helps to achieve perfectly cooked, easy-to-peel eggs.
- If you don’t have an egg cooker, boil eggs in a saucepan for 3 minutes, turn off heat, cover and let sit for 12 minutes.
- Always plunge boiled eggs into ice water immediately after to stop the cooking process and facilitate peeling.
- Start adding salt sparingly to the yolk filling as it can become overly salty quickly.
- You can prepare yolk filling and egg whites separately up to two days ahead; pipe and garnish just before serving.
- Deviled eggs taste best within 1-2 days but can be safely refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70 kcal
- Sugar: 0.4 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 95 mg
