Description
These festive pumpkin deviled eggs are a fun and decorative twist on a classic appetizer, perfect for fall gatherings. The filling is colored and piped to resemble small pumpkins, with chives for stems.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/4 teaspoon salt
- Pinch of black pepper
- Few drops of orange food coloring
- 2 tablespoons finely chopped chives or thinly sliced green onion for stems
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
- Bring water to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
- Drain hot water and immediately transfer eggs to an ice bath for 5 minutes to cool completely.
- Carefully peel the cooled eggs. Slice each egg in half lengthwise.
- Gently scoop out the yolks into a small bowl. Place the egg white halves on a serving platter.
- Mash the yolks with a fork until smooth. Add mayonnaise, mustard, salt, and pepper. Mix well until creamy.
- Add a few drops of orange food coloring to the yolk mixture, mixing until a uniform pumpkin orange color is achieved.
- Spoon the yolk mixture into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off).
- Pipe the orange yolk mixture into the center of each egg white half, creating a rounded, pumpkin-like shape.
- Cut small pieces of chives or green onion to resemble pumpkin stems. Gently insert one piece into the top center of each piped yolk.
- Chill the pumpkin deviled eggs for at least 30 minutes before serving.
Notes
- For easier peeling, use eggs that are a few days old, not super fresh.
- Adjust the amount of mayonnaise and mustard to your taste preference.
- You can use a small spoon to shape the filling if you don’t have a piping bag.
- These are best served within 24 hours.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling, Piping
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sugar: 0g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg