Description
These charming Pumpkin Deviled Eggs are a festive and creative twist on the classic deviled egg recipe. Perfect for Halloween or fall gatherings, they combine creamy, tangy filling with a paprika-dusted yolk designed to look like a miniature pumpkin, topped with a chive stem for a playful presentation. Easy to prepare and irresistibly delicious, they will brighten up any appetizer table.
Ingredients
Scale
Eggs and Filling
- 12 large eggs
- 1/2 cup mayonnaise
- Juice of 1/2 lemon
- 1 1/2 tsp. Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garnish
- 2 tsp. paprika
- 4 chives, cut into small pieces
Instructions
- Boil the eggs: Place the eggs in a single layer in a saucepan and add enough water to cover the eggs by about 2 inches. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pan, and cook for 1 minute. Remove the pan from heat and let the eggs sit, covered, for 14 minutes to finish cooking gently.
- Peel the eggs: After cooking, rinse the eggs under cold running water to cool them. Crack the shells gently and peel each egg carefully under the cool water to remove the shells completely.
- Prepare the filling: Slice the peeled eggs lengthwise in half and carefully scoop out the yolks into a small bowl. Arrange the egg whites on a serving platter. Mash the yolks with a fork, then mix in the mayonnaise, lemon juice, Dijon mustard, and season with kosher salt and freshly ground black pepper to taste.
- Fill the egg whites: Spoon the yolk mixture evenly into the hollowed egg whites, smoothing the top to create a neat, rounded appearance.
- Create the pumpkin effect: Generously dust the tops of the filled eggs with paprika, covering the yolk mixture completely. Use a sharp paring knife to gently carve ridges vertically down the paprika-coated yolk, mimicking the grooves of a pumpkin.
- Add the stem garnish: Place a small piece of chive on top of each filled egg to resemble the pumpkin stem right before serving.
Notes
- For easier peeling, use eggs that are at least a week old.
- The paprika can be adjusted to taste or substituted with smoked paprika for a different flavor profile.
- You can prepare the eggs a day in advance and assemble them just before serving to keep them fresh.
- To add extra color, consider using finely chopped fresh parsley or celery leaves as additional garnish.
Nutrition
- Serving Size: 1 stuffed egg half
- Calories: 85
- Sugar: 0.3 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 5 g
- Cholesterol: 165 mg
