Description
This Pumpkin Deviled Eggs recipe transforms classic deviled eggs into a festive, autumn-inspired appetizer. Creamy yolks are blended with mayonnaise, mustard, and spices, then piped into egg whites shaped like pumpkins and garnished with paprika and chives to mimic pumpkin stems. Perfect for fall gatherings and easy to prepare ahead.
Ingredients
Scale
Eggs
- 6 hard boiled eggs
Yolk 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 and prepare eggs: Carefully remove the shells from the boiled eggs, ensuring the whites remain smooth without gouges or scrapes. Rinse and pat dry with paper towels, then slice each egg in half lengthwise.
- Remove and mash yolks: Gently remove the yolks from the egg halves and place them in a small bowl. Mash the yolks with a fork until smooth and free of large chunks.
- Mix yolk filling: Add mayonnaise, mustard, black pepper, and paprika to the mashed yolks. Stir until the mixture is smooth. Gradually add salt, stirring after each addition, until the flavor reaches your desired taste.
- Fill egg whites: Using a piping bag fitted with a round tip, pipe the yolk mixture evenly into the egg white centers. If you don't have a piping bag, carefully spoon the filling into the egg whites.
- Create pumpkin ridges: Gently use a toothpick to create ridges on top of the yolk filling to mimic the ribs of a pumpkin.
- Add pumpkin stems and garnish: Place snipped chives gently on top of each deviled egg to resemble pumpkin stems. Lightly sprinkle additional paprika over the eggs for color and extra flavor.
- Store or serve: If not serving immediately, place the deviled eggs in a secured tray with a lid and refrigerate until ready to enjoy.
Notes
- Use an egg cooker or follow the boiling method (3 minutes boiling, then 12 minutes covered off heat) for perfectly cooked eggs that peel easily.
- Use full-fat mayonnaise for best flavor, but low-fat or light mayonnaise may be substituted.
- Dijon mustard is recommended for a balanced flavor, but yellow mustard may be used for sharper taste.
- Add salt sparingly to avoid over-salting the yolk mixture, which cannot be corrected once mixed.
- Prepare yolk filling and egg whites separately ahead of time; store filling in an airtight container and egg halves wrapped or in a sealed container in the refrigerator.
- Deviled eggs are best consumed within 3-4 days of preparation and taste best within 1-2 days.
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 185 mg
