Description
A festive and fun twist on classic deviled eggs, perfect for Halloween parties and autumn celebrations.
Ingredients
- 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 eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil, remove from heat, cover, and let sit for 10 minutes.
- Prepare an ice bath and transfer the eggs into it for at least 5 minutes.
- Gently crack and peel the eggs under cool running water.
- Slice each peeled egg in half lengthwise and scoop out the yolks into a bowl.
- Mix yolks with mayonnaise, mustard, salt, pepper, paprika, and food coloring until smooth.
- Pipe the yolk mixture into the egg whites, creating a pumpkin shape.
- Use a knife or toothpick to make indentations for pumpkin ridges.
- Insert chive pieces for stems.
- Dust with paprika and garnish with extra chives.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Use older eggs for easier peeling. You can also adjust food coloring for desired vibrancy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and Piping
- Cuisine: American