Description
These festive Pumpkin Patch Deviled Eggs are perfect for fall gatherings, offering a playful presentation and creamy flavor that everyone will love.
Ingredients
Scale
- 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, about an inch above the eggs.
- Bring the water to a rolling boil over high heat.
- Once boiling, immediately remove the pan from heat, cover it, and let the eggs sit for exactly 10 minutes.
- Prepare an ice bath by filling a large bowl with ice and cold water.
- Transfer the eggs to the ice bath and let them cool for at least 5 minutes.
- Once cooled, gently tap each egg on a hard surface to crack the shell, then peel under cool running water.
- Slice each peeled egg in half lengthwise and scoop the yolks into a small bowl.
- In the bowl of yolks, add mayonnaise, mustard, salt, pepper, and paprika. Mash until smooth.
- Spoon the creamy yolk mixture into a piping bag and pipe into each egg white half to create a swirled pumpkin shape.
- Garnish with chive pieces for stems and dust lightly with paprika.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. For best quality, keep the filling separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg