Description
A festive twist on classic deviled eggs, perfect for autumn gatherings and Halloween parties.
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 single layer in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit covered for 10 minutes.
- Prepare an ice bath while the eggs sit. Transfer eggs to the ice bath after 10 minutes and cool for at least 5 minutes.
- Tap eggs on a hard surface, roll to loosen the shell, then peel under cool running water.
- Slice each peeled egg in half lengthwise and scoop yolks into a bowl.
- Mix yolks with mayonnaise, mustard, salt, pepper, and paprika; add orange food coloring if desired. Mash until smooth.
- Pipe the yolk mixture into each egg white half using a piping bag fitted with a star tip.
- Make indentations on the piped mixture to mimic pumpkin ridges and insert chive pieces for stems.
- Dust with extra paprika and garnish with remaining chives.
- Chill in refrigerator for at least 30 minutes before serving.
Notes
Use the freshest eggs for better flavor and texture. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American