Description
A festive twist on classic deviled eggs, perfect for autumn gatherings and Halloween parties.
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 garnish)
Instructions
- Place eggs in a saucepan and cover with cold water by about an inch. Bring to a boil, then remove from heat and cover for 10 minutes.
- Prepare an ice bath in a large bowl with ice and water.
- Transfer eggs to the ice bath for at least 5 minutes to cool.
- Gently crack and peel the eggs under cool running water.
- Cut each egg in half lengthwise and scoop out the yolks into a bowl.
- Add mayonnaise, mustard, salt, pepper, and paprika to the yolks. Mash until smooth.
- Pipe the yolk mixture into the egg whites, mimicking pumpkin shapes.
- Make indentations on the yolk to create ridges to resemble pumpkins.
- Insert chive pieces as stems on top of the piped yolk.
- Dust with additional paprika and garnish with chopped chives.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Use older eggs for easier peeling. You can customize the filling with other spices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 210mg