Description
Delightful and festive deviled eggs shaped like pumpkins, perfect for fall gatherings.
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 single layer in a saucepan and cover with cold water. Bring to a boil over high heat.
- Remove from heat, cover, and let sit for exactly 10 minutes.
- Prepare an ice bath in a large bowl with ice and water.
- Transfer the eggs to the ice bath and cool for at least 5 minutes.
- Once cooled, gently crack and peel the eggs under cool running water.
- Slice each peeled egg in half lengthwise and scoop out the yolks into a bowl.
- In the bowl, combine yolks with mayonnaise, mustard, salt, pepper, and paprika. Add orange food coloring if desired.
- Mix until smooth and creamy. Optionally, press through a fine-mesh sieve for extra smoothness.
- Fill a piping bag fitted with a star tip with the yolk mixture and pipe into each egg white half.
- Create indentations for ridges using a toothpick or knife, then insert chive pieces for stems.
- Lightly dust with paprika and serve on a platter garnished with greens or mini pumpkins.
Notes
Use older eggs for easier peeling and ensure proper cooling with the ice bath.
