Description
Delightfully festive Pumpkin Deviled Eggs with a creamy, smooth yolk filling seasoned with mustard, paprika, and black pepper, perfectly piped and garnished to resemble mini pumpkins. Ideal for fall gatherings and easy to prepare with simple ingredients.
Ingredients
Scale
Eggs
- 6 hard boiled eggs
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 no gouges or scrapes on the whites. Rinse and pat dry with paper towels, then slice the eggs in half lengthwise.
- Remove and Mash Yolks: Gently remove the yolks and place them in a small bowl. Mash thoroughly with a fork until smooth with no large chunks remaining.
- Mix Filling: Add mayonnaise, mustard, black pepper, and paprika to the mashed yolks. Mix until smooth and creamy. Add salt sparingly, tasting after each addition until the desired flavor is achieved.
- Fill Egg Whites: Pipe the yolk mixture into the hollows of the egg whites using a piping bag fitted with a round tip. Alternatively, spoon the filling into the egg halves if piping tools are unavailable.
- Create Pumpkin Ridges: Use a toothpick to gently create vertical ridges on the piped yolk mixture to mimic the look of a pumpkin.
- Add Pumpkin Stems: Place a small snip of chive at the top center of each deviled egg to resemble pumpkin stems.
- Garnish and Serve: Lightly sprinkle additional paprika over the deviled eggs for color and extra flavor. Keep refrigerated until serving or transport in a secure deviled egg tray.
Notes
- Use an egg cooker or saucepan to achieve perfectly cooked and easy-to-peel eggs.
- Low-fat or light mayonnaise can be used as a substitute but full-fat provides the best creaminess.
- Adjust salt carefully as over-salting the filling cannot be fixed.
- Prepare filling and eggs separately a day in advance and assemble just before serving for convenience.
- Store leftover deviled eggs in an airtight container in the refrigerator for up to 4 days.
- If piping tools are not available, simply spoon the yolk mixture into the egg whites.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 65 kcal
- Sugar: 0.4 g
- Sodium: 110 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 90 mg
