Description
Classic deviled eggs transformed into festive pumpkin shapes with a creamy, flavorful yolk filling seasoned with mayonnaise, mustard, paprika, and black pepper, garnished with chives for a charming autumnal touch.
Ingredients
Scale
Eggs
- 6 large hard boiled eggs
Yolk 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 pumpkin stems)
Instructions
- Peel and Prepare Eggs: Carefully remove the shells from the hard boiled eggs to avoid gouges or scrapes, rinse them 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 in a small bowl. Mash the yolks with a fork until smooth and free of large chunks.
- Mix Yolk Filling: Add mayonnaise, mustard, black pepper, and paprika to the mashed yolks. Mix thoroughly until the filling is smooth. Add salt carefully and stir after each addition to achieve the desired taste.
- Fill Egg Whites: Using a piping bag fitted with a round tip, pipe the yolk mixture back into the egg white halves. Alternatively, you can spoon the mixture into each egg white cavity.
- Create Pumpkin Texture: Use a toothpick to gently create ridges along the piped yolk mixture to resemble the sections of a pumpkin.
- Add Chive Stems and Garnish: Place a snipped chive on top of each filled egg to mimic a pumpkin stem. Lightly sprinkle extra paprika over the eggs for added color and flavor.
- Serve or Store: Serve immediately or store the deviled eggs in an airtight container in the refrigerator for up to 3-4 days. For preparation ahead of time, store the filling and egg whites separately and assemble just before serving.
Notes
- Use an egg cooker for perfectly boiled, easy-to-peel eggs or boil in a saucepan (3 minutes boiling, then cover and let sit for 12 minutes off heat).
- Low-fat or light mayonnaise can be substituted for full-fat if desired.
- Dijon mustard provides a smoother flavor but yellow mustard can be used for sharper taste.
- Add salt gradually to avoid over-salting the yolk filling.
- Prepare filling and eggs separately up to two days in advance and assemble before serving to maintain freshness.
- Store leftover deviled eggs in an airtight container in the refrigerator and consume within 3-4 days.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 110 mg
