Description
A festive twist on classic deviled eggs, perfect for fall gatherings and Halloween parties.
Ingredients
- 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 the eggs in a saucepan and cover them with cold water.
- Bring to a boil, then remove from heat and cover; let sit for 10 minutes.
- Prepare an ice bath and transfer the eggs to cool for at least 5 minutes.
- Tap and roll each egg on a hard surface to crack the shell and peel under cool running water.
- Slice each egg in half lengthwise, scooping the yolks into a bowl.
- Add mayonnaise, mustard, salt, pepper, and paprika to the yolks; mash until smooth.
- For color, mix in food coloring, if desired, then push through a fine-mesh sieve for a smooth texture.
- Spoon the yolk mixture into a piping bag and pipe into the egg whites, creating a plump pumpkin shape.
- Create pumpkin ridges with a knife or toothpick.
- Insert chive pieces for the stems and dust with paprika.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Use fresh eggs for easier peeling. Adjust seasonings to taste. Consider fun presentations with decorations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American