Description
Delightfully festive and easy to make, these Pumpkin Deviled Eggs transform classic deviled eggs into a fun autumn-themed appetizer. Creamy, tangy yolk filling is piped into halves of hard-boiled eggs and decorated with paprika and chives to look like miniature pumpkins—perfect for fall gatherings and parties.
Ingredients
Scale
Eggs
- 6 hard boiled eggs
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 pumpkin stems)
Instructions
- Peel and prepare eggs: Carefully remove the shells from the hard boiled eggs, ensuring the whites remain smooth and unblemished. Rinse under cold water and pat dry with paper towels. 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 thoroughly with a fork until the mixture is smooth with no large chunks remaining.
- Make the filling: Add the mayonnaise, Dijon mustard, black pepper, and paprika to the mashed yolks. Mix well until the filling is smooth and creamy. Add salt sparingly, tasting and adjusting until the desired flavor is achieved.
- Fill the egg whites: Using a piping bag fitted with a round tip, pipe the yolk mixture into the hollowed egg white halves. Alternatively, spoon the mixture carefully into the whites if a piping bag is not available.
- Create pumpkin ridges: Take a toothpick and gently drag it from top to bottom over the piped yolk filling to create ridge lines that mimic the look of a pumpkin.
- Add garnish: Place small snipped chives onto the top center of each deviled egg to represent pumpkin stems.
- Garnish with paprika: Lightly sprinkle additional paprika over the eggs for color and a touch of flavor.
- Serve or store: Arrange the deviled eggs on a serving tray or a deviled egg platter. If transporting to a gathering, use a tray with a secure lid to keep the eggs fresh and intact.
Notes
- For added color and flavor, mix a bit more paprika into the yolk filling before piping.
- Use fresh chives for the best appearance as pumpkin stems.
- These deviled eggs are best served chilled but can be made a few hours ahead and refrigerated.
- Handle the egg whites gently to avoid tearing or damaging their smooth surface, as appearance is key for presentation.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 71 kcal
- Sugar: 0.3 g
- Sodium: 114 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 0.4 g
- Fiber: 0.1 g
- Protein: 3 g
- Cholesterol: 95 mg
