Description
A festive and flavorful twist on classic deviled eggs, shaped and colored to resemble mini pumpkins, perfect for autumn gatherings.
Ingredients
- 6 hard-boiled eggs
- 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
- Chives, snipped, for the stems
Instructions
- Carefully remove the shells from the boiled eggs.
- Rinse and pat dry with paper towels, then slice them in half lengthwise.
- Gently remove the yolks and place in a small bowl.
- Mash the yolks with a fork until there are no more large chunks.
- To the yolk mixture, add mayonnaise, mustard, pepper, and paprika and mix until nice and smooth.
- Add salt sparingly, stirring thoroughly after each addition, until you reach the desired flavor.
- Pipe egg yolk mixture into egg white centers.
- Use a toothpick to gently create ridges on top of the piped egg yolk mixture to mimic the look of a pumpkin.
- Add snipped chives to the top of the deviled eggs to make a pumpkin stem.
- Lightly sprinkle the eggs with paprika.
- If you are taking your deviled eggs to a gathering, pop them into a deviled egg tray secured with a lid.
Notes
- Ensure eggs are completely cooled before peeling and slicing.
- Adjust the amount of paprika to achieve your desired pumpkin color.
- For a creamier filling, you can add a tablespoon of sour cream or Greek yogurt.
- The chives add a fresh oniony flavor and visual appeal as the pumpkin stem.